Take Two Tuesday: Skinny Potato Salad

It's BBQ season and time for my favorite potato salad, ever. My Skinny Potato Salad. No heavy mayonnaise needed, just a light, flavorful and simple lemon and olive oil dressing to turn an American classic into a guilt-free side. Perfect to make before a big gathering as it's fast and even better served cold. Enjoy!

Skinny Potato Salad
Time: 30 Minutes / Serving Size: 6 - 8

Ingredients:

• 1 Lb. Mini Rainbow Potatoes
• 4-5 Fresh Dill Sprigs
• 1 Can of Kidney Beans, Drained Well
• 1/2 Cup of Pine Nuts
• 1/2 of Medium Red Onion, Chopped
• 1 Stalk of Green Onion 
• 2 Lemons
• 1/2 Cup of Extra Virgin Olive Oil
• 3 Garlic Cloves
• 3/4 Tsp. Salt, plus more for seasoning
• 1/2 Tsp. Pepper, plus more for seasoning

Directions:

Quarter the mini rainbow potatoes and place in large pot.

Fill the pot up with cold water until it is about one inch above the potatoes. Add a large pinch of salt to water. Cover with lid and let it come to a boil over high heat. Once boiling, turn heat to low and let simmer for about 5-8 minutes. Make sure to not overcook the potatoes and check for doneness by piercing potatoes with a knife (knife should go in easy, but not easily through the whole potato). 

Drain the potatoes and let cool.

In a mason jar, start the dressing. Smash the three garlic cloves with the side of your knife and place in jar.

Zest and juice the lemons into the jar.

Pour in the olive oil and add salt and pepper.

Finely chop the red onion and slice the green onion.

Place potatoes into a bowl.

Drain the kidney beans and add to bowl.

Add the onions to the bowl. Roughly chop the dill and add to bowl.

In a dry pan over medium heat, lightly toast the pine nuts. Cook for about 3 minutes, shaking the pan often. Once slightly golden, add to bowl.

Take the garlic cloves out of the dressing.

Pour in half of the dressing into the potato salad and mix well. Pour dressing until desired coverage has been reached. Season with salt and pepper, if needed.

Enjoy!