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Dilled Potato Salad


Per serving 3/4 cup: calories 220; total fat: 14g,; saturated fat 3.5 g; cholesterol 15 mg; carbohydrate 21 g; protein 3 g; sodium 290 mg; fiber 3 g

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  • 2 lbs unpeeled small red potatoes cut into 1" pieces
  • 1 cup green beans, trimmed and cut into 2" pieces
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp. dried dill weed
  • 1 tbsp. Dijon mustard
  • 1/2 tsp salt
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped onion



Step 1

Place potatoes and enough water to cove in 3 qt. saucepan. Cover; bring to a boil. Reduce heat; cook 8-10 minutes or until tender, adding green beans during the last 5 minutes of cooking. Drain and rinse under cold running water until potatoes are cold.

Combine mayonnaise, sour cream, dill, mustard and salt in 2 qt. bowl. mix until well blended, Add potatoes, green beans, celery and onion; mix gently, Cover; refrigerate at least 3 hours to allow flavors to blend,

Yield: 8 servings.

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