Dilled Potato Salad

Dilled Potato Salad

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

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

12

servings

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.
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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.