Lunch: Potato Salad with Scallions and Dill

Recipe by Woman's Day Kitchen This flavorful, herb-flecked potato salad doesn't use any mayo, so everyone (vegetarians, vegans, and meat-eaters alike) can enjoy it.

Ingredients

2 1/2 lb. small new potatoes
kosher salt
Pepper
1/4 c. olive oil
2 tbsp. white wine vinegar
2 tbsp. prepared horseradish
2 scallions
1/2 c. fresh dill sprigs
1/2 c. fresh flat-leaf parsley

Instructions

Place potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut potatoes in half (or quarter if large).
Meanwhile, in a large bowl, whisk together oil, vinegar, horseradish, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add potatoes to bowl and toss to coat. Fold in scallions, dill, and parsley (if using).

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