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HEART Insight:
doi: 10.1097/01.HEARTI.0000446617.81629.56
Departments: The Hungry Heart: Lower Sodium Recipes

Warm Dill Potato Salad

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This recipe is reprinted with permission from American Heart Association Low-Salt Recipes. Copyright © 2013 by the American Heart Association. Published by Publications International, Ltd. Look for Low-Salt Recipes at, while supplies last.

Serves 4; ½ cup per serving

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12 ounces red potatoes (about 3 medium), cut into ½-inch cubes

1 teaspoon cornstarch

½ teaspoon water

2 teaspoons olive oil

½ cup chopped red onion

¼ cup cider vinegar

3 tablespoons honey

⅛ teaspoon salt

¼ cup chopped fresh watercress

2 teaspoons finely chopped fresh dillweed

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Put the potatoes in a medium saucepan. Pour in enough water to cover them by 1 inch. Bring to a boil over high heat. Reduce the heat and simmer for 8 to 10 minutes, or until fork-tender. Drain well in a colander. Transfer to a large bowl and let cool for 10 to 12 minutes.

Meanwhile, put the cornstarch in a cup. Add the water, stirring to dissolve. Set aside.

In a small saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 to 4 minutes, or until soft, stirring frequently. Stir in the vinegar, honey, salt, and cornstarch mixture. Bring to a boil, still over medium-high heat, stirring occasionally. Reduce the heat and simmer for 1 to 2 minutes, or until slightly thickened, stirring frequently.

Gently stir the watercress and dillweed into the cooled potatoes. Pour in the warm onion mixture. Toss gently. Serve warm for peak flavor.

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Nutrients per Serving
  • Calories 141
  • Total Fat 2.5 g
    • Saturated Fat 0.5 g
    • Trans Fat 0.0 g
    • Polyunsaturated Fat 0.5 g
    • Monounsaturated Fat 1.5 g
  • Cholesterol 0 mg
  • Sodium 81 mg
  • Carbohydrates 29 g
    • Fiber 2 g
    • Sugars 15 g
  • Protein 2 g
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Dietary Exchanges

1 starch, 1 other carbohydrate, ½ fat

© 2014 by the American Heart Association