Dilled Potato Salad

By carvalhohm

Ingredients

• 4 medium red potatoes (about 2 lb), peeled and diced
• 4 hard-cooked eggs, chopped
• 1/2 cup sliced green onions
• 3 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup mayonnaise
• 1/3 cup milk
• 1 teaspoon white wine vinegar
• 1/2 teaspoon yellow mustard

Details

Servings 12
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.

2 In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.

In this recipe the potatoes are peeled and diced before cooking to shorten the preparation time.

For a nice change of flavor, substitute Yukon gold potatoes for the red potatoes.

Serves 12

1 Serving Calories190 ( Calories from Fat110), Total Fat13g (Saturated Fat2 1/2g, Trans Fat0g ), Cholesterol75mg Sodium210mg Total Carbohydrate15g (Dietary Fiber2g Sugars2g ), Protein4g