Farmer's Market Friday's: Skinny Potato Salad

Today I'm showcasing one of my favorite summer sides, Skinny Potato Salad. I usually love potato salad, but can only eat so much when it's smothered with mayonnaise, so I decided to make a lil' twist on this popular traditional staple.



With A Lil' Twist's Skinny Potato Salad
Time: 25 minutes / Serving Size: 6

Ingredients:

• 10-12 Rainbow Potatoes
• 1-2 Fresh Dill Sprigs
• 3/4 Can of Kidney Beans, Drained Well
• 1/2 Cup of Pine Nuts
• 1/2 of Small Red Onion, Chopped
• 1 Stalk of Green Onion 
• 2 Lemons
• 1/2 Cup of Extra Virgin Olive Oil
• Salt and Pepper

Directions:

Cut the rainbow potatoes into 1/2 inch pieces. Put in a pot and cover with cold water, about 1 inch from the top. Salt the water.

Cover the pot and bring to a boil, after lower heat to bring to a simmer and watch potatoes very carefully so they don't over cook. Check the potatoes by piercing a knife, and if they are soft yet still firm (and not breaking easily) then they are done. Drain immediately.

As the potatoes cool, get your dressing ready. Juice two lemons and mix with extra virgin olive oil and salt and pepper. Set aside.

Take the fresh dill and give them a rough chop. Dice the green and red onions. Drain the kidney beans and set aside.

In a dry pan, place the pine nuts on medium heat. Shake occasionally so they do not burn. While the pine nuts heat up, transfer the potatoes, along with the rest of the ingredients to a bowl.

Pour the dressing over the salad and mix with a wooden spoon really well (the dressing will fall to the bottom, so I suggest you start from the bottom and stir around and up so that the dressing can be absorbed by all of the ingredients. Do this about 8 times until well combined). And you're done! Tastes delicious either warm or cold!

This potato salad is delicious for a barbecue on a nice summer day, and left overs are even better (if there are any)!

Enjoy!

Love,

Nicole