Recipe: Country Potato Salad with Dijon Vinaigrette Dressing (using dill pickle)

COUNTRY POTATO SALAD

"And the must-have food at every summer picnic is potato salad. Here is a mayo-free version with a rustic look and fresh, country taste. Our surprise ingredient - the pickle - and the vinegar energize the salad with a nice tangy bite. The herbs' freshness, from the mild bitterness of parsley to the subtle sweetness of basil balance that bite."

FOR THE SALAD:
4 large red potatoes, washed and unpeeled
1 dill pickle, chopped
2 scallions, chopped, including stems
2 stalks celery, chopped
1 Tbsp. fresh parsley, chopped (1 tsp. dried may be substituted)
1 Tbsp. fresh basil, chopped (1 tsp. dried may be substituted)
1 Tbsp. fresh thyme, chopped (1 tsp. dried may be substituted)
1 Tbsp. apple cider vinegar (red wine vinegar may be substituted)
1 tsp. dried dill
1/2 tsp. paprika
Salt and freshly ground pepper to taste
FOR THE DRESSING:
1/4 cup virgin olive oil
2 Tbsp. apple cider vinegar (red wine vinegar may be substituted)
1/2 Tbsp. Dijon mustard
Paprika (garnish salad with a sprinkle before serving)

In large pot cover unpeeled potatoes with water. Cover pot and bring to boil over high heat. Reduce heat to medium-low, keep covered, and simmer until tender, about 10-12 minutes. Remove from heat and drain water. Refill pot with cold water to allow potatoes to cool.

Once cool cut potatoes into cubes. Place cubed potatoes in large bowl and toss gently with pickle, scallions, celery, herbs, vinegar, dill, paprika, salt and pepper.

In small mixing bowl whisk dressing ingredients together. Pour over potato mixture and gently toss again to coat well. Refrigerate until ready to serve.

Sprinkle paprika over top to garnish and serve.

SERVING SUGGESTION:
You can create a great meal by serving it with turkey burgers and a leafy green side salad. Then make the perfect, colorful ending with chilled fresh watermelon wedges along with grape clusters.

ABOUT DILL:
Cooks use both the dill plant's seed-like fruit and its leafy growth (dill weed) as flavorful additions to many foods. Part of the same plant family as anise, fennel, cilantro and cumin, dill has long been valued as a flavor enhancer and for a number of medicinal uses including aiding digestion.

ABOUT POTATOES:
Potatoes are a uniquely American crop, found in ancient ruins in Peru and Chile dating back to 500 BC. The Incas not only grew and ate potatoes, they also worshipped them and buried them with the dead. They had many varieties, some quite colorful, including purple, blue and yellow.

Take advantage of colorful red potatoes and leave the skin on for this salad. You get to enjoy the color and earthy flavor and benefit from the skin's fiber and higher levels of vitamin C, iron and potassium.

Makes 8 servings

Per serving: 127 calories, 7 g total fat (<1 g saturated fat), 15 g carbohydrate, 2 g protein, 2 g dietary fiber, 130 mg sodium.

Adapted from source: The American Institute for Cancer Research (AICR)