Tangy Dill Potato Salad

Tangy Dill Potato Salad

106
LUKEYSMOM 0

"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

2 h 25 m {{adjustedServings}} servings 217 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

106
  1. 131 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I really liked this recipe. There are just a couple things I did differently. I made the dressing a couple hours ahead of time and refrigerated just the dressing to allow the flavors to blend. I...

I've made this dish 2 times, and my family loves it! I took the suggestion of one reviewer and put the italian dressing on the potatoes while they were warm, and placed the potatoes in the refr...

Thank you for the idea to pour the Italian dressing over the HOT potatoes - the flavor of this potato salad is incredible. I omitted the dijon and put in 3 or 4 times the amount of dill. L-O-V...