Creamy Dill Potato Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 225.4
- Total Fat: 10.0 g
- Cholesterol: 87.6 mg
- Sodium: 433.2 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 2.4 g
- Protein: 6.5 g
View full nutritional breakdown of Creamy Dill Potato Salad calories by ingredient
Introduction
This creamy, tangy potato salad can be made with fresh dill or not. It's sure to please everyone at your table. This creamy, tangy potato salad can be made with fresh dill or not. It's sure to please everyone at your table.Number of Servings: 8
Ingredients
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2 pds baking potatoes, peeled & cut into 1 inch chunks
2 Tbs red wine vinegar
2 tsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
3 Tbs cup olive oil
3 Tbs minced red onion
1/2 cup sour cream (low-fat)
1/4 cup fresh dill (optional)
2-3 stalks scallions
1-2 Tbs mayo (low-fat)
2 tsp honey
3 or 4 hard boiled eggs
2Tbs chopped bacon
Directions
Makes 4 1-cup servings or 8 1/2 cup servings.
Place potatoes in 2 quart microwave bowl with 2 Tbs water. Cover with wax paper on High 5 minutes; stir. Microwave 5 minutes more, stirring every 2 mins, until potatoes are just tender. OR Boil in a 2 quart pan for about 20-25 minutes. Drain.
Meanwhile whisk vinegar, mustard, salt, sugar and pepper together in a large bowl. Whisk in oil, then onion. Drain potatoes & add to dressing. Cool to room temperature & stir in remaining ingredients.
Number of Servings: 8
Recipe submitted by SparkPeople user SHEWRITES1.
Place potatoes in 2 quart microwave bowl with 2 Tbs water. Cover with wax paper on High 5 minutes; stir. Microwave 5 minutes more, stirring every 2 mins, until potatoes are just tender. OR Boil in a 2 quart pan for about 20-25 minutes. Drain.
Meanwhile whisk vinegar, mustard, salt, sugar and pepper together in a large bowl. Whisk in oil, then onion. Drain potatoes & add to dressing. Cool to room temperature & stir in remaining ingredients.
Number of Servings: 8
Recipe submitted by SparkPeople user SHEWRITES1.