- 12
- 90 mins
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
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