Classic No Peel Potato Salad with Dill
162kcal
Ingredients
- 3 pounds small red potatoes
- 1 cup mayonnaise
- 1/4 cup milk I used 2%
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tsp dried dill weed
- 1/2 cup fresh dill chopped, divided
- 2 medium stalks celery diced
- 1 medium red onion diced
- salt and pepper
Instructions
- Place the potatoes in a large pot of salted water. Over high heat, bring the water to a boil, then lower the heat and let simmer for 10 - 15 minutes or until the potatoes are just fork-tender.
- Drain the potatoes over the sink into a colander, then lift the colander and set it back inside the pot. Cover the pot with a clean, dry dish towel and let the potatoes steam for another 15-20 minutes. Remove the towel. The potatoes should be tender, but still firm.
- In a small bowl, combine the mayonnaise, milk, Dijon and whole-grain mustard, dill weed, and 1/4 cup of the chopped fresh dill. Add salt and pepper to taste, then whisk until smooth.
- When cool enough to handle, cut the potatoes into equal bite-size pieces. Place in a large bowl and pour enough dressing over them to coat. Add the celery, red onion and remaining 1/4 cup fresh dill. Salt and pepper to taste. Toss to coat, adding more dressing as needed to moisten.
- Cover and refrigerate at least 1 hour to allow flavors to blend.
Nutrition
Serving0.5cupCalories162kcalCarbohydrates14.68gProtein2.09gFat10.82gSaturated Fat1.75gCholesterol6.26mgSodium128.83mgPotassium415.68mgFiber1.66gSugar1.86gVitamin A138.24IUVitamin C9.07mgCalcium19.68mgIron0.82mg
Notes
Make a lower calorie version by substituting the mayonnaise with light mayonnaise and reduced calorie sour cream for the regular version.