Warm Dill Potato Salad
Serves 4; cup per serving
12 ounces red potatoes (about
3 medium), cut into -inch cubes
1 teaspoon cornstarch
½ teaspoon water
2 teaspoons olive oil
½ cup chopped red onion
¼ cup cider vinegar
3 tablespoons honey
½ teaspoon salt
¼ cup chopped fresh watercress
2 teaspoons finely chopped fresh dillweed
Put the potatoes in a medium saucepan. Pour in enough water to cover them by 1 inch. Bring to a boil over high heat. Reduce the heat and simmer for 8 to 10 minutes, or until fork-tender. Drain well in a colander. Transfer to a large bowl and let cool for 10 to 12 minutes.
Meanwhile, put the cornstarch in a cup. Add the water, stirring to dissolve. Set aside.
In a small saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 to 4 minutes, or until soft, stirring frequently. Stir in the vinegar, honey, salt, and cornstarch mixture. Bring to a boil, still over medium-high heat, stirring occasionally. Reduce the heat and simmer for 1 to 2 minutes, or until slightly thickened, stirring frequently.
Gently stir the watercress and dillweed into the cooled potatoes. Pour in the warm onion mixture. Toss gently. Serve warm for peak flavor.
These recipes are reprinted with permission from American Heart Association Low-Salt Recipes. Copyright © 2013 by the American Heart Association. Published by Publications International, Ltd. Look for Low-Salt Recipes at ShopHeart.org, while supplies last.