Tangy Dill Potato Salad

101 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 2 hr 25 min

“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.” - by LUKEYSMOM

Directions

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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
217 cal
11%

Fat
13.8 g
21%

Carbs
22.3 g
7%

Based on a 2,000 calorie diet

Reviews (101)

Rate This Recipe

111

CJOHN2979

Nov. 1, 2004

"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 then ..." See moreadded the dressing to the potatoes while they were still fairly warm. Warm potatoes will absorb the dressing better than cold potatoes."

TLTCOOKS

May. 22, 2005

"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 refrigerat..." See moreor to chill. I then cut them in desired pieces, and added the remaining ingredients. This is our choice of potato salads, we've tried the traditional ones, but we're hooked to this one!"

Luv2CookDinner

May. 9, 2005

"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-E thi..." See mores recipe. It's a keeper for life!! *I will reduce the amount of mayo next time just to save a few calories - it's creamy enough to make this adjustment."

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