This simple potato salad is very good with summer barbecues. It is also delicious tossed with a mustard vinaigrette instead of the mayonnaise dressing.
Wash the potatoes under running cold water, scrubbing well enough to remove all traces of soil.
Cook (place in boiling water and boil until fork-tender), cool and dry the potatoes. Transfer the potatoes to a bowl and cut into halves, quarters, or slices if desired. Season to taste with salt and pepper. Cool slightly before dressing.
In a bowl, combine the mayonnaise, sour cream or yogurt, onion and dill and blend well. Pour over the warm potatoes and toss gently to mix thoroughly. Garnish with herb springs and serve at room temperature or slightly chilled.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (43%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 27.6mg||8 %|
|Sodium 278.7mg||10 %|
|Potassium 730.2mg||19 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 35.8g|
|Protein 7.8g||11 %|
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Calories per serving: 323
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