Russet Potato Salad

Russet Potato Salad

A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.

Prep Time

20

Minutes

Total Time

1:55

Hr:Mins

Makes

8

servings

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
  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.
Makes 8 servings (1 cup each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 460mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.