Lemon-Dill Potato Salad

Lemon-Dill Potato Salad

SERVES 6 to 8
TIME 1 hour

Ingredients
2 lbs. fingerling or small Yukon Gold or Yellow Finn potatoes
1 tbsp. plus 1 tsp. salt, divided
3 tbsp. plus 1 tsp. fresh lemon juice, divided
2 bunches chives
2 large sprigs fresh dill
1/4 cup heavy whipping cream
1/4 tsp. ground white pepper

NOTES: The small amount of cream in this dish will stiffen when chilled, so this salad is not suited to being made ahead.

Directions
1. Rinse and scrub potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, adjust heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes.

2. Drain potatoes and put in a large bowl. Toss with 3 tbsp. lemon juice and let sit until cooled to room temperature, 20 to 30 minutes.

3. Meanwhile, chop chives (you want about 1/2 cup) and dill (you want about 2 tbsp.).

4. Put cream in a medium bowl and beat until soft peaks form. Beat in white pepper, remaining 1 tsp. salt, and remaining 1 tsp. lemon juice. Stir in chives and dill. Gently toss cooled potatoes with dressing. Serve immediately.

PER SERVING 122 Cal., 20% (25 cal.) from fat; 2.9 g protein; 2.8 g fat (1.8 g sat.); 21 g carbo (1.4 g fiber); 447 mg sodium; 11 mg chol.