Zesty Dill Potato Salad

Ingredients:


1 pound medium red potatoes, scrubbed
2 tablespoons balsamic vinegar*
1 tablespoon white-wine vinegar*
1 tablespoon extra-virgin olive oil*
1 tablespoon chopped fresh dill*
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup chopped scallions
Freshly ground white or black pepper, to taste
Salt, to taste
On special occasions I toss in a handful of Hormel Bacon Bits.


* I use my Honey Balsamic Salad Dressing in place of the dressing when I'm 
in a hurry (tonight) because I always have a batch in the fridge.


Directions:


1. Boil potatoes in lightly salted water in a saucepan until tender, about 20 minutes. Drain and let stand until cool enough to handle. Cut potatoes in half lengthwise, then cut into approximately 1/2-inch slices. Place in a serving bowl.
2. Sprinkle the potatoes with balsamic vinegar, white-wine vinegar and oil, tossing gently to coat. Add red and green bell peppers, scallions, dill and pepper and toss gently to mix. 
3.Taste and adjust seasonings. 
4.Serve at room temperature.




Honey Balsamic Vinaigrette
1/3 cup balsamic vinegar
6 -8 scallions, include most of the green stems
1 cup~packed, fresh basil leaves
1 pint cherry tomatoes*
1 tablespoon minced garlic
2 tablespoons agave nectar**
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil ~ optional, for those that can't quite go fat free yet!
*you can substitute honey for agave nectar both are low on the Glycemic Index Agave Nectar is 30 and Honey is 55 so.. if you are watching your carb/sugar intake try agave ~ it's sweeter than sugar so you won't need as much plus it tastes really good too :)
Directions:
Place all of the ingredients in a food processor or blender and pulse until well blended.
Store in the refrigerator and shake well before using.



Nutrition:
Per serving: 122 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 84 mg sodium; 576 mg potassium.

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