Dilly Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 small Dill Pickles .125 cup sprigs Dill weed, fresh 4 large Hard Boiled Egg 8 tbsp Dairyland Sour Cream 5% Light (Serving per 2tbsp/30ml) 8 tbsp Mayonnaise, Hellman's Light .25 tsp Garlic powder .25 tsp Onion powder .25 tsp Pepper, black .25 tsp Salt 5 serving Green Onion (fresh-1 stalk) 800 grams Potato, raw 4 tsp or 1 packet Yellow Mustard 0.5 cup Milk, 2%, with added nonfat milk solids, without added vit A
Boil potatoes and cool.
Boil eggs, cool, shell and dice.
Mix mayo, sour cream, mustard and spices and allow to chill for a few hours (or as long as you have) in the refrigerator.
Dice dill, onion, dill pickles and add to fridge mixture. Then add potatoes, eggs and stir. Add milk only if you feel ypu would like a more creamy base. I used half a cup in this re ipe, you may need less or none at all. Enjoy!
Serving Size: 6 appx 1cup servings
Boil eggs, cool, shell and dice.
Mix mayo, sour cream, mustard and spices and allow to chill for a few hours (or as long as you have) in the refrigerator.
Dice dill, onion, dill pickles and add to fridge mixture. Then add potatoes, eggs and stir. Add milk only if you feel ypu would like a more creamy base. I used half a cup in this re ipe, you may need less or none at all. Enjoy!
Serving Size: 6 appx 1cup servings
Nutritional Info Amount Per Serving
- Calories: 237.8
- Total Fat: 9.9 g
- Cholesterol: 134.3 mg
- Sodium: 876.8 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.2 g
- Protein: 9.0 g