Dilled Potato Salad

Dilled Potato Salad

Serves: 12

Source: Betty Crocker

Ingredients:

Salad:

4 medium red potatoes (about 2 lb), peeled and diced

4 hard-cooked eggs chopped
1/2 cup sliced green onions
3 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper

Dressing:

3/4 cup mayonnaise

1/3 cup milk
1 teaspoon white wine vinegar
1/2 teaspoon yellow mustard

Instructions:

1. Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.

2. In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.

Expert Tips:

In this recipe the potatoes are peeled and diced before cooking to shorten the preparation time.

For a nice change of flavor, substitute Yukon gold potatoes for the red potatoes.