Dilled Potato Salad

View Recipe

Dilled Potato Salad

Snips of fresh dill and green onion slices add color and flavor to this perfect potato salad.

Prep Time

Minutes

Total Time

1:30

Hr:Mins

Makes

servings

Salad

medium red potatoes (about 2 lb), peeled and diced

hard-cooked eggs, chopped

1/2

cup sliced green onions

tablespoons chopped fresh dill

1/2

teaspoon salt

1/4

teaspoon pepper

Dressing

3/4

cup mayonnaise

1/3

cup milk

teaspoon white wine vinegar

1/2

teaspoon yellow mustard

Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.

Makes 12 servings (1/2 cup each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tips

In this recipe the potatoes are peeled and diced before cooking to shorten the preparation time.

For a nice change of flavor, substitute Yukon gold potatoes for the red potatoes.

Nutrition Information:

1 Serving (1 Serving)

Calories 190

(Calories from Fat 110),

Total Fat 13g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 75mg;
Sodium 210mg;
Total Carbohydrate 15g

(Dietary Fiber 2g,
Sugars 2g),

Protein 4g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Dilled Potato Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens