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Dilled Potato Salad

2   lbs (1 kg) unpeeled small red potatoes, cut into 1-in. (2.5-cm) pieces
1   cup (250 mL) green beans, trimmed and cut into 2-in. (5-cm) pieces
1/2   cup (125 mL) mayonnaise
1/2   cup (125 mL) sour cream
1   tbsp (15 mL) dried dill weed
1   tbsp (15 mL) Dijon mustard
1/2   tsp (2 mL) salt
1/2   cup (125 mL) thinly sliced celery
1/4   cup (50 mL) chopped onion
  1. Place potatoes and enough water to cover in (3-qt./2.8-L) Saucepan. Cover; bring to a boil. Reduce heat; cook 8-10 minutes or until potatoes are tender, adding green beans during the last 5 minutes of cooking. Drain and rinse under cold running water until potatoes are cold.
  2. Combine mayonnaise, sour cream, dill, mustard and salt in (2-qt./1.9-L) Collapsible Serving Bowl; mix until well blended. Add potatoes, green beans, celery and onion; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.

Yield: 8 servings

Nutrients per serving: (3/4 cup/175 mL): Calories 220, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 21 g, Protein 3 g, Sodium 280 mg, Fiber 3 g