Ingredients for Potato Salad For Those Who Don T Like Potato Salad Aka Dillweed
- 2 lbs Yukon Gold potatoes
- Hard Boiled Eggs
- Salad Oil
- Low Fat Plain Yogurt
- 2 tablespoons white wine vinegar
- Green Onion
- 1 teaspoon salt
- 1/4 cup chopped fresh dill
- 1/2 teaspoon black pepper
- 1/2 cup chopped celery
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Light Mayonnaise
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How to Make Potato Salad For Those Who Don T Like Potato Salad Aka Dillweed
- Boil 2 lbs Yukon Gold potatoes in enough salted water to cover until easily pierced with a fork (about 15-20 minutes).
- Drain potatoes thoroughly and let them cool slightly.
- Peel and slice the potatoes while still warm.
- In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons white wine vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Pour 1/3 to 1/2 of the dressing over the warm potatoes and gently toss to coat.
- Let the potatoes sit and absorb the dressing for at least 1 hour (or longer, for even better flavor).
- While the potatoes are resting, hard-boil 6 large eggs. Once cooled, peel and chop them.
- In a separate bowl, combine the remaining dressing with 1 cup mayonnaise, 1/2 cup sour cream or whole milk yogurt, 1/2 cup finely chopped red onion, 1/4 cup chopped fresh dill, and 1/2 cup chopped celery.
- Gently fold the potato mixture into the mayonnaise mixture.
- Chill the potato salad in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
17g
Fat
14g
Carbs
8g
