Spicy Dill Potato Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 235.4
- Total Fat: 6.4 g
- Cholesterol: 77.3 mg
- Sodium: 248.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 3.2 g
- Protein: 5.0 g
View full nutritional breakdown of Spicy Dill Potato Salad calories by ingredient
Introduction
After a friend made this for our Labor Day bbq, I begged him for his recipe. This is the most amazing potato salad you'll ever eat! Everyone at the party was raving about it and wanted the recipe and leftovers.*UPDATE: Made this as tuna salad, and wow. Wow. Wow. Fantastic! Only things I did differently was to use one roasted pepper, one roasted poblano, and 1/2 of one roasted purple onion, and cut the recipe in half (didn't really want to make 3 lbs. of tuna!) Definitely a must-try! After a friend made this for our Labor Day bbq, I begged him for his recipe. This is the most amazing potato salad you'll ever eat! Everyone at the party was raving about it and wanted the recipe and leftovers.
*UPDATE: Made this as tuna salad, and wow. Wow. Wow. Fantastic! Only things I did differently was to use one roasted pepper, one roasted poblano, and 1/2 of one roasted purple onion, and cut the recipe in half (didn't really want to make 3 lbs. of tuna!) Definitely a must-try!
Number of Servings: 12
Ingredients
-
3 pounds peeled, cubed, cooked russet potatoes
2 red bell peppers
2 green bell peppers
1 purple onion
4 hard boiled eggs, chopped
8 sprigs of fresh dill, chopped
fresh minced garlic
salt and pepper to taste
cumin to taste
dressing:
2 cups light mayonnaise
1/2 cup horseradish mustard
4 chipotle peppers in adobo sauce, chopped
1/4 cup adobo sauce from the can of peppers
Directions
On a grill or in the oven, roast the peppers and onion until the skin is charred.
Allow peppers and onion to cool, then remove burned skin.
Chop peppers and onion.
Combine all ingredients for the dressing.
Combine potatoes, peppers, onion and seasonings.
Mix into dressing until thoroughly combined.
Chill and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user LIRPAC.
Allow peppers and onion to cool, then remove burned skin.
Chop peppers and onion.
Combine all ingredients for the dressing.
Combine potatoes, peppers, onion and seasonings.
Mix into dressing until thoroughly combined.
Chill and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user LIRPAC.
