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    You are in: Home / Red / Red Skin Potato Salad With Honey Dill Dressing Recipe
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    Red Skin Potato Salad With Honey Dill Dressing

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Ppaperdoll's Note:

    This is from the June, 06 issue of a British magazine called Country Kitchen, which promotes the use of seasonal, fresh ingredients. Haven't made this yet, but am posting it for safe keeping.

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    Units: US | Metric


    1. 1
      In a large pan of salted water, boil potatoes until just cooked. Drain, rinsed under cold water, and leave to cool.
    2. 2
      Fry bacon until crisp, remove from pan and set aside.
    3. 3
      Add onion to bacon drippings and cook gently until softened. Add honey and vinegar to pan and bring to a boil. Blend cornflour and water and add to the honey mixture. Cook mixture until thickened and bubbly. Remove from heat.
    4. 4
      Crumble bacon into the pan, and add the fresh or dried dill. Cut the cooled potatoes in half (leave skins on).
    5. 5
      In large bowl, combine potatoes and watercress. Pour dressing over the salad and toss gently. Serve immediately.

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    Nutritional Facts for Red Skin Potato Salad With Honey Dill Dressing

    Serving Size: 1 (177 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 187.4
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.8 g
    Cholesterol 3.6 mg
    Sodium 55.4 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 2.8 g
    Sugars 18.9 g
    Protein 3.2 g

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