- 600 g kipfler potatoes peeled and cut into bite-sized pieces
- 100 g mayonnaise full-fat or light
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 red onion small finely chopped
- 2 tbsp dill chopped, fresh
- to taste Salt and pepper
Boil the kipfler potatoes in salted water until tender, about 10 minutes. Drain and let cool.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and olive oil.
Add the cooled potatoes, red onion, and dill to the bowl. Gently toss to coat.
Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 15mgCalcium: 3mgIron: 5mg