Picnic Potato Salad
Picnic Potato Salad
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
6
servings Ingredients
4 cups water
2 teaspoons salt
1 12 pounds small new red potatoes, cut into 1/2-inch cubes
13 cup mayonnaise
13 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
12 teaspoon finely chopped fresh garlic
12 teaspoon chopped fresh dill
14 teaspoon salt
14 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.
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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.
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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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