Lemony Dill Potato Salad
Serve with grilled pork, poultry or meat.

• 2 pounds Yukon Gold potatoes
• 1 cup celery diced
• 1/2 sweet onion like Texas 1015, finely chopped
• 2 tablespoons capers, chopped
• 1/4 cup olive oil
• 3 tablespoons fresh squeezed lemon juice
• 2 teaspoons minced fresh dill weed or 1/2 teaspoon dried dill weed
• 3/4 teaspoon kosher salt (or more to taste)
• 1 dash black pepper

Peel potatoes and cube into 3/4 inch cubes. Cook just until fork tender; drain and transfer to a bowl.

Add the celery and onion to the potatoes.

Prepare the dressing: Combine remaining ingredients and whisk well. Pour over the still-warm potatoes and gently toss to combine, coating all pieces.

Correct seasonings if needed and serve warm or at room temperature.

Per Serving: 213 Calories; 9g Fat (38.3% calories from fat); 1g Saturated Fat; 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 288mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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