Red Skin Potato Salad
The best potato salad you'll ever eat-lol! Make it a day ahead for the best flavor. Use low fat milk and mayo for less fat & calories without sacrificing on flavor. *It's actually the green onions that make this salad, not the dill like you might think.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup milk
- 2 1/2 lbs red potatoes
- 1 cup mayonnaise - i use low fat
- 1 & 1/2 tablespoons dill - i don't use fresh
- 3 medium bunches green onions, chopped
- 2 tablespoons kosher salt or more to taste
- 1 tablespoon fresh cracked black pepper
- Carbohydrate 187.097997085576 g
- Cholesterol 6.0000000050721 mg
- Fat 3.74295329706512 g
- Fiber 20.9471762691114 g
- Protein 24.0540894855328 g
- Saturated Fat 1.56629351557121 g
- Serving Size 1 1 Serving (1200g)
- Sodium 94.8108555259124 mg
- Sugar 166.150820816465 g
- Trans Fat 0.75725122570962 g
- Calories 846 calories
Chop potatoes into bite size pieces and boil in salted water until done, drain and cool. Mix mayo, milk, dill, salt & pepper together. Toss mixture with the potatoes and green onions. Adjust salt and pepper to taste. It may seem like a lot of salt but the potatoes will really absorb it. Top with more green onions & dill. Chill before serving.
