Tangy Dill Potato Salad recipe

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Ingredients

3 pounds new potatoes, scrubbed and quartered
½ cup Italian-style salad dressing
¾ cup mayonnaise
¼ cup chopped green onions
2 teaspoons chopped fresh dill
1 teaspoon Dijon mustard
1 teaspoon lemon juice
⅛ teaspoon pepper

Nutrition Info

217.4 calories
carbohydrate: 22.3 g
cholesterol: 5.2 mg
fat: 13.8 g
fiber: 1.9 g
protein: 2.1 g
saturatedFat: 2.1 g
servingSize: -
sodium: 255 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.

  2. Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.

Recipe Yield

12 servings

Recipe Note

A tangy potato salad using Italian dressing and fresh dill. I love this even though I am not a fan of potato salads. Can be made using all low-fat or fat-free products. Just as good.

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