Dill Potato Salad

In a pickle searching for the perfect cookout or party dish? Check out this dill potato salad that is a prepared to her perfection. A healthier alternative to those fat-laden, cream-based sides, this dish does right by your waistline. 

Dill Potato Salad

Ingredients

For 0008 Serving(s)

Recipe

  • 4 russet potatoes
  • 8 tablespoon(s) Hellman's light mayonnaise dressing
  • 4 tablespoon(s) apple cider vinegar
  • 2 tablespoon(s) fresh chopped dill
  • 1 teaspoon(s) salt, to taste
  • 1/2 teaspoon(s) fresh ground pepper
  • 1 cucumber, peeled and seeded, finely chopped
  • 8 green onions, chooped

Directions

    1. Wash and peel potatoes. Cut into 3/4 inch cubes.
    2. Boil potato cubes covered for about 12 minutes or so. Make sure they are tender but firm. Try not to over cook the potatoes. Drain.
    3. In a large serving bowl, whisk mayonnaise, dill, and apple cider vinegar. Then fold in cucumber and green onions and cooked potato cubes. Salt and pepper to taste.
    4. Combine gently until all potatoes are evenly coated with dressing.
    5. Refrigerate for at least 2 hours before serving.