Mustard N' Dill Potato Salad |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 25 minutes | 2 hours | 110 | N/A | 3g | 290mg | 17g | 4g | 5mg |
| INGREDIENTS: | ||
| 6 cups water | 1/2 teaspoon salt | 6 cups quartered small new red potatoes |
| 1 cup light sour cream | 2 tablespoons chopped fresh parsley | 2 tablespoons country-style Dijon mustard |
| 1-1/2 teaspoons chopped fresh dill weed | 1/2 teaspoon salt | 1/2 teaspoon coarsely ground pepper |
| 1 | In 3-quart saucepan bring water and 1/2 teaspoon salt to a full boil; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water. |
| 2 | In large bowl stir together all remaining ingredients. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours. |