Mint Chutney Potato Salad With Radishes, Scallions And Dill

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)
CAL
140
FAT
17%
CHOL
0%
SOD
2%

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Ingredients for 8 servings

2 lbs red potatoes, boiled and chopped to 1-inch wedges

2-3 radishes, sliced

1 stalk celery, finely chopped

2 scallions, finely chopped

1 tablespoon mint chutney (from Bombay Emerald Chutney)

2-3 tablespoons fresh dill, chopped

1 tablespoon fresh lemon juice

1 teaspoon prepared mustard

3 tablespoons extra-virgin olive oil

salt and pepper to taste

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