Tangy Dill Potato Salad
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Description
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.
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
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.
Nutrition Facts
serving: 12 servings
calories: 217.4 kcal
carbohydrates: 22.3 g
protein: 2.1 g
saturated fat: 2.1 g
cholesterol: 5.2 mg
sodium: 255 mg
fiber: 1.9 g
sugar: 1.9 g
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