Red Potato Salad w/Sour Cream & Dill

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 205.6

Total Fat: 4.8 g
Cholesterol: 74.5 mg
Sodium: 194.6 mg
Total Carbs: 33.3 g
Dietary Fiber: 3.5 g
Protein: 7.3 g

View full nutritional breakdown of Red Potato Salad w/Sour Cream & Dill calories by ingredient

Introduction

I found the original recipe on About.com and made a few changes to it. Instead of tarragon vinegar I use white wine vinegar. You can use mayo for some of the sour cream. I always end up putting more dill than the recipe calls for. I found the original recipe on About.com and made a few changes to it. Instead of tarragon vinegar I use white wine vinegar. You can use mayo for some of the sour cream. I always end up putting more dill than the recipe calls for.

Number of Servings: 6

Ingredients

2 lbs small red potatoes, scrubbed

2 large eggs

3 ribs celery

1/2 cup diced red onion

4 green onions, thinly sliced

4 tbsp diced dill pickle

1 cup fat free sour cream

1 tbsp olive oil

2 tbsp tarragon vinegar

2 tsp Dijon mustard

1 tbsp dried dill

1/2 tsp salt

1/8 tsp pepper

Directions

Cut potatoes into small, bite-size chunks and place in medium saucepan. Cover with water and boil for about 10-12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, olive oil, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.

Makes 6, 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CALIFORNIAGAL.