Name: Hungarian Dill Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Eastern European
Ingredients: 24 ounces red baby or bite-sized potatoes; 1/2 small red onion, peeled, halved, and thinly sliced; 2 tablespoons minced fresh dill (not dried); 2 tablespoons olive oil; 1 1/2 tablespoons white vinegar; 3/4 teaspoon white sugar; salt and freshly ground black pepper, to taste

Hungarian Dill Potato Salad

This Hungarian dill potato salad is a quick-to-make dish from classic Hungarian cuisine. It has a subtle vinegar dressing with fresh dill and no mayonnaise. It’s perfect for picnics, backyard BBQs, potlucks, or as a light, healthy side dish.

30 min total 10 min prep 15 min cook 4 374 cal

Ingredients

4 serv.

24 ounces red baby or bite-sized potatoes
1/2 small red onion, peeled, halved, and thinly sliced
2 tablespoons minced fresh dill (not dried)
2 tablespoons olive oil
1 1/2 tablespoons white vinegar
3/4 teaspoon white sugar
salt and freshly ground black pepper, to taste

Instructions

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1 Place potatoes in a large pot, and fill with salty water, covering potatoes by about 1 inch. Bring to a boil over medium-high heat, and cook until tender, but still hold their shape, 12 to 15 minutes.
2 Drain potatoes, let sit for 5 minutes until cool enough to handle, and cut each in half. Place in a bowl, and stir in red onion and dill.
3 Whisk oil and vinegar together in a small bowl and drizzle over potatoes. Sprinkle with sugar, and toss until well coated.
4 Season with salt and pepper, and serve at room temperature.