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Recipe: New Potato Salad

For kids, the highlight of Easter is a basket of chocolate and jelly beans, but for adults the highlight is Easter lunch (or brunch!).

Every year the delicious side dishes seem to spread as far as the eye can see. Choosing (and cooking) can be hard, so this year we are voting for simplicity in sides and choosing a few, smart dishes that are both filling and healthy. Our top pick is this delicious dish which features dill, green onions, and olive oil for a beautiful combination of healthy flavor and healthy fats (no mayo here!). We hope you enjoy keeping it light this year, because when you can move more, you live more!

New Potato Salad


16 small new potatoes or 5 cups (We love the multi colored ones for Easter!)

2 Tbsp olive oil

¼ C chopped green onions

¼ tsp ground black pepper

1 tsp dill weed (or other favorite herb)


1. Boil well-washed potatoes for 20 minutes or until tender.

2. Drain, and cool potatoes for 20 minutes.

3. Cut potatoes into quarters and mix with olive oil, onions, and spices.

4. Refrigerate until ready to serve.

Calories 196
Total fat 6 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 17 mg
Total fiber 4 g
Protein 4 g
Carbohydrates 34 g
Potassium 861 mg
Calcium 31 mg
Magnesium 46 mg
Serving Size = 1 Cup

Percent Daily Values are based on a 2,000 calorie diet.

Thanks to the National Heart, Lung, and Blood Institute for this delicious dish!