Dilled Potato Salad

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

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12

Salad

4
medium red potatoes (about 2 lb), peeled and diced
4
hard-cooked eggs, chopped
1/2
cup sliced green onions
3
tablespoons chopped fresh dill
1/2
teaspoon salt
1/4
teaspoon pepper

Dressing

3/4
cup mayonnaise
1/3
cup milk
1
teaspoon white wine vinegar
1/2
teaspoon yellow mustard

  • 1 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.
  • 2 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
210mg
210%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
2%;
Iron
4%;
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:
1
*Percent Daily Values are based on a 2,000 calorie diet.