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Warm Dill Potato Salad
Recipes
Warm Dill Potato Salad
4 servings
35 minutes total (Active 15 minutes)

Ingredients

  • Nonstick aluminum foil
  • 24 oz baby red potatoes
  • ½ fennel bulb
  • 2 teaspoons fresh dill
  • 3 tablespoons herb garlic butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup ranch yogurt dressing
  • ¼ cup dill pickle relish

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Halve potatoes; chop fennel and dill. Melt butter.
    2. Toss butter with potatoes, fennel, salt, and pepper; place in single layer on baking sheet. Bake 15–18 minutes or until tender when pierced with a fork. Let stand 5 minutes to cool.
    3. Combine dill, dressing, relish, and potatoes; toss until blended. Serve.

Amount per ¼ recipe serving: Calories 310, Total Fat 15g, Sat Fat 8g, Trans Fat 0g, Chol 40mg, Sodium 690mg, Total Carb 37g, Fiber 4g, Sugars 5g, Protein 8g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%