Running on Real Food · by Deryn Macey★ 5.0 (2)
Tangy Dill Potato Salad (No Mayo)
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 9%
CARBS 38G86% OF CAL
4G FIBER0G ADDED4G INTRINSIC30G OTHER4G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy potato salad dressed with vinegar, mustard, and dill instead of mayonnaise. Light and bright, it pairs well with grilled meats and summer meals.
sideamericansalad🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lbs small red or yellow potatoes (halved)
- 3 tbsp white vinegar
- 2 tbsp dijon mustard (any variety)
- 3 tbsp finely chopped fresh dill (or more to preference)
- 3 tbsp minced shallot (approx. 1 small shallot)
- 2 cloves garlic (grated)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 9%
CARBS 38G86% OF CAL
4G FIBER0G ADDED4G INTRINSIC30G OTHER4G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 401mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1063mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.