Living With Sjögren’s

Ingredients:

Salad

• 12 small red potatoes, skin on
• ¼ teaspoon salt
• 1/3 cup red onion, finely chopped
• 1/3 cup red or green bell pepper, chopped
• 1 stalk celery, chopped
• 3 tablespoons fresh dill, chopped

Dressing

• ½ cup olive oil-based mayonnaise
• 2 tablespoons Dijon mustard
• Salt and pepper to taste

Instructions:

1. Wash potatoes with a brush under warm running water.  
2. Chop potatoes into bite-sized pieces, leaving the skin on.
3. Place potatoes in a microwave-safe bowl with ¼ cup of water and a pinch of salt. Microwave for 4 to 5 minutes or until a fork can easily be inserted into the potatoes. Drain well.
4. In a large bowl, combine onion, peppers, celery, dill, and potatoes.
5. In a medium bowl, whisk together all the dressing ingredients.
6. Gently combine the dressing with the potato mixture.
7. Garnish with additional chopped dill, if desired.

Extra tips:

• Microwaves are a safe and convenient cooking appliance. You can also cook potatoes on the stovetop: place potatoes in a pot of cold water, bring the water to a boil, then simmer for about 10 minutes or until potatoes are tender when poked with a fork. Drain well and proceed with the recipe.
• Use a food processor to chop the vegetables or use a large-handled knife to make chopping easier.
• Serve the potato salad warm or chilled.

*recipe courtesy of the Arthritis Society, https://arthritis.ca/living-well/2020/recipe-video-red-potato-dill-salad