Dill Potato Salad
In a pickle searching for the perfect cookout or party dish? Check out this dill potato salad that is a prepared to her perfection. A healthier alternative to those fat-laden, cream-based sides, this dish does right by your waistline.
Ingredients
- 4 russet potatoes
- 8 tablespoon(s) Hellman’s light mayonnaise dressing
- 4 tablespoon(s) apple cider vinegar
- 2 tablespoon(s) fresh chopped dill
- 1 teaspoon(s) salt, to taste
- 1/2 teaspoon(s) fresh ground pepper
- 1 cucumber, peeled and seeded, finely chopped
- 8 green onions, chooped
Instructions
- Wash and peel potatoes.
- Cut into 3/4 inch cubes.
- Boil potato cubes covered for about 12 minutes or so.
- Make sure they are tender but firm.
- Try not to over cook the potatoes.
- Drain.
- In a large serving bowl, whisk mayonnaise, dill, and apple cider vinegar.
- Then fold in cucumber and green onions and cooked potato cubes.
- Salt and pepper to taste.
- Combine gently until all potatoes are evenly coated with dressing.
- Refrigerate for at least 2 hours before serving.
Nutrition
Calories: 705kcalCarbohydrates: 135.88gProtein: 17.47gFat: 15.6gSaturated Fat: 5.05gCholesterol: 20mgSodium: 3518.93mgFiber: 12.82gSugar: 15.58g
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