Ingredients:
6 Cups Of Cubed New Potatoes
2 Teaspoons Of Diced Fresh Dill Weed
1 Cup Of Kraft Real Mayonnaise
1/2 Teaspoon Of Coarse Ground Black Pepper
1 Large Fresh Finely Minced Garlic Clove
1 Tablespoon Of Finely Diced Spring Onions
2 Tablespoons Of Woeber's Dijon Mustard
1/2 Teaspoon Of Table Salt
Information:
Serving Size 6
288 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
I have to send out a thank you to Pat from Cork Ireland, who was kind enough to send us this fresh dill potato salad recipe. For step one, please peel and cube your new potatoes using a sharp kitchen knife. Next place your prepared potato cubes into a boiling pot along with a pinch of table salt, then cover them with water. Bring your potatoes to a boil over medium high heat, cooking them until they are tender. Moving right along, next you will want to place your cooked potatoes into a salad bowl. You are now ready to create your salad dressing, so whisk into the bowl the yummy diced fresh dill weed, real mayonnaise, coarse ground black pepper, fresh finely minced garlic clove, finely diced spring onions, Dijon mustard, and table salt. Once your potatoes are evenly coated in the dressing, you can either serve the salad immediately, or chill it in the refrigerator for two to four full hours. Cheers, and thanks for stopping by and reading through this salad recipe.
