Russet Potato Salad

  • Prep Time 20 min
  • Total Time 1 hr 55 min
  • Servings 8

Ingredients

Ingredients

3
lb Betty Crocker™ fresh russet potatoes, cut into fourths (about 4 large)
1
cup mayonnaise
2
tablespoons Dijon mustard
2
tablespoons coarse-grained mustard
1/2
cup chopped fresh dill weed
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup chopped celery
1/2
cup finely chopped red onion

Directions

Directions

  • 1 In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
  • 2 Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
  • 3 In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
  • 4 Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
200
% Daily Value
Total Fat
22g
35%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
460mg
19%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
14%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.