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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A tangy potato salad using Italian dressing and fresh dill. I love this even though I am not a fan of potato salads. Can be made using all low-fat or fat-free products. Just as good. Ingredients:
3 pounds new potatoes, scrubbed and quartered |
1/2 cup italian-style salad dressing |
3/4 cup mayonnaise |
1/4 cup chopped green onions |
2 teaspoons chopped fresh dill |
1 teaspoon dijon mustard (optional) |
1 teaspoon lemon juice |
1/8 teaspoon pepper |
Directions:
1. Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.
2. Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.
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