Dilly Potato Salad
Created by dianegrapegrower on July 1, 2014
- Servings: 7
- Prep Time: 20m
- Cook Time: 35m
- Recipe #12966
Ingredients
- 3 pounds potatoes (russet or yukon gold, boiled, peeled, and cubed)
- 1 teaspoon salt
- 2 to 4 tablespoons rice wine vinegar
- 6 ounces red onion (3/4 medium onion, chopped)
- 4 celery ribs, chopped
- 2 medium (56 grams) dill pickles (chopped)
- 4 large eggs (hard-boiled eggs, chopped (optional)
- DRESSING
- 3/4 cup low-fat mayonnaise
- 2 tablespoons prepared mustard
- 1/3 cup rice wine vinegar
- 1 tablespoon dried dill weed
- 1 tablespoon seasoned pepper
- 1 tablespoon seasoning salt
- Garnish
- 1/2 teaspoon paprika
- 1/2 teaspoon seasoned pepper
How to Make
-
Step 1: Place potatoes in large bowl while warm. Sprinkle with salt and rice wine vinegar and toss. Add all other vegetables, pickles, and eggs.
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Step 2: Combine dressing ingredients in small bowl. Whisk to mix thoroughly.
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Step 3: Add dressing to vegetables and mix.
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Step 4: Garnish by sprinkling the top with paprika and seasoned pepper. Chill at lest 2 hours to allow flavors to blend.
Nutritional Facts
- Serving Size: 1 (387.5 g)
- Calories 317.6
- Total Fat - 9.7 g
- Saturated Fat - 2.2 g
- Cholesterol - 146.4 mg
- Sodium - 2058.2 mg
- Total Carbohydrate - 48.1 g
- Dietary Fiber - 7.1 g
- Sugars - 5.9 g
- Protein - 10.4 g
- Calcium - 77 mg
- Iron - 2.7 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.2 mg