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Dilled Potato Salad

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Dilled Potato Salad
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
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Snips of fresh dill and green onion slices add color and flavor to this perfect potato salad.
Updated Mar 4, 2010

Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    In this recipe the potatoes are peeled and diced before cooking to shorten the preparation time.
  • tip 2
    For a nice change of flavor, substitute Yukon gold potatoes for the red potatoes.

Nutrition

190 Calories, 13g Total Fat, 4g Protein, 15g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
210mg
9%
Potassium
270mg
8%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
6%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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