Creamy Dilled Red Potato Salad
Ingredients
The potatoes
-
3
pound
small red potatoes
-
1
teaspoon
kosher salt
-
2
tablespoons
white vinegar
The dressing
-
½
cup
light mayonnaise
-
½
cup
light sour cream or Greek yogurt
-
1
teaspoon
garlic salt
-
½
teaspoon
freshly ground black pepper
-
¼
cup
fresh dill, chopped
-
½
cup
red onion, chopped
Instructions
- Boil the potatoes in salted water for 20 to 30 minutes until tender.
- Drain the potatoes and cut them into halves and quarters.
- Gently smash the potatoes into irregular chunks.
- Drizzle the warm potatoes with vinegar.
- In a separate bowl, mix mayonnaise, sour cream or Greek yogurt, garlic salt, black pepper, and half of the dill.
- Combine the dressing with the potatoes and chopped onions, then stir gently.
- Cover and refrigerate for 2 to 4 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
20mg
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