Serves: 4
Total Calories: 11
Wash new potatoes and cut in half unless already very small. Put in a pot and cover with water. Bring to a boil and boil about 20 minutes until potatoes are tender when pricked with a fork. Drain and pour potatoes into a bowl. Pour dressing over them and toss. Mix in cucumber, shallot, onion, salt, and pepper. Let cool. Cover and refrigerate overnight if possible, or at least a couple of hours. You may also serve this warmed.
This Dill Potato Salad recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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