Picnic Potato Salad

Name: Picnic Potato Salad
Prep time: 15 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 4 cups water; 2 teaspoons salt; 1 1/2 pounds small new red potatoes, cut into 1/2-inch cubes; 1/3 cup mayonnaise; 1/3 cup Land O Lakes® Half & Half; 1 tablespoon vinegar; 2 tablespoons sliced green onion; 2 tablespoons chopped fresh parsley; 1 tablespoon country-style Dijon mustard; 1/2 teaspoon finely chopped fresh garlic; 1/2 teaspoon chopped fresh dill; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 slices crisply cooked bacon, crumbled; Fresh dill sprigs or parsley, if desired

A comforting and familiar salad made even better with a hint of fresh dill.

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15 min

Prep Time

1 hr 30 min

Total Time

servings

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Ingredients

4 cups water

2 teaspoons salt

1 ¹/₂ pounds small new red potatoes, cut into 1/2-inch cubes

¹/₃ cup mayonnaise

¹/₃ cup Land O Lakes® Half & Half

1 tablespoon vinegar

2 tablespoons sliced green onion

2 tablespoons chopped fresh parsley

1 tablespoon country-style Dijon mustard

¹/₂ teaspoon finely chopped fresh garlic

¹/₂ teaspoon chopped fresh dill

¹/₄ teaspoon salt

¹/₄ teaspoon pepper

4 slices crisply cooked bacon, crumbled

Fresh dill sprigs or parsley, if desired

How to make

STEP 1

Bring water and 2 teaspoons salt to a full boil in 6-quart saucepan; add potatoes. Cook over high heat 11-14 minutes or until potatoes are tender. Drain well; rinse with cold water.
STEP 2

Combine all remaining ingredients except dill sprigs in large bowl. Add potatoes; toss gently to coat. Cover; refrigerate 1-2 hours or until serving time.
STEP 3

Garnish with fresh dill sprigs just before serving, if desired.

Tip #1

This recipe can easily be doubled to feed a crowd.

280 Calories

18 Fat (g)

15 Cholesterol (mg)

790 Sodium (mg)

22 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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