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Tangy Dill Potato Salad


"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."
Original recipe yield: 12 servings.
Prep Time:
15 Minutes
Cook Time:
10 Minutes
Ready In:
2 Hours 25 Minutes
Servings:
12

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.