Dill Potato Salad

6-8
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Dill was made for potatoes."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (270.7 g)
  • Calories 218.6
  • Total Fat - 4.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 5 mg
  • Sodium - 263.4 mg
  • Total Carbohydrate - 41.9 g
  • Dietary Fiber - 5.9 g
  • Sugars - 4.1 g
  • Protein - 5 g
  • Calcium - 33.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 21.8 mg
  • Thiamin - 0.2 mg

Step 1

Cut potatoes in 6 pieces each (smaller ones in quarters). Place in a saucepan , cover with 1 inch of water and add a pinch of salt. Bring to a boil, lower heat to a simmer and cook until tender--about 15 minutes. Drain in a colander and set aside until cool enough to touch.

Step 2

In a large bowl, combine potatoes with chopped onion and celery.

Step 3

Mix together mayo or Miracle Whip (I prefer MW), mustard, lemon juice, salt and pepper. Fold into vegetables.

Step 4

Refrigerate, covered, at least 1 hour.

Tips & Variations


No special items needed.

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