TANGY DILL POTATO SALAD
3 lbs. new potatoes, scrubbed and quartered
½ cup Italian-style salad dressing
¾ cup mayonnaise
¼ cup chopped green onions
2 tsp. chopped fresh dill
1 tsp. dry mustard (optional)
1 tsp. lemon juice
1/8 tsp. pepper
Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.
Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.
Yield: 12 servings.
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