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New Potatoes in Dill Cream Sauce

New Potatoes in Dill Cream Sauce recipe
photo by:kraft
DELISH-DELISH-DELISH!!
posted by
jo-mama74
on 7/27/2011
time
prep:
10 min
total:
30 min
servings
total:
16 servings, about 1/2 cup each
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posted:
4/15/2006
I added a little fresh minced garlic. My family loved it!
posted:
3/17/2006
I have made this 2x. Once with green pepper, & 1 without. Both turned out really good.
posted:
3/11/2006
Delicious!
posted:
3/2/2006
Make sure to watch the sauce-mine came out way too thick. We had to scrap a lot off.
posted:
6/22/2005
This is a great potato recipe to go with just about any dish. It also works well as a hot or cold side dish.
posted:
5/28/2005
I made this potato salad and a regular mustard potato salad and took them to a neighborhood BBQ. I had lots of the mustard salad left, but only an empty bowl from this one. I also added black olives and it kicked it up a notch!
posted:
2/3/2005
Even my daughter, who LOVES dill, thought this recipe was not so good. She said all it tasted like was cream cheese. I followed the directions exactly, except on the advice of other comments, I added 1/2 tsp of garlic powder and some salt and pepper. It was still VERY bland. It may be better if you add some green onion and/or bacon to it. I think I will stick to my regular potato salad.
posted:
2/2/2005
I made this at christmas dinner for the first time and everyone loved it including me. The dill gave it just the right zing and the cream cheese made it have a somewhat rich flavor. It took me longer to make than the recipe said but thats just me, I do not cook alot and rarely make new things, but since I got my new computer I logged onto this website and have tried several recipes. Thanks
posted:
1/3/2005
Served it with a standing rib roast. it was excellent. used leftovers the next day as cold potatoe salad. very good
posted:
9/8/2004
I made this recipe and it was so easy. I substituted with herb and garlic dip and added a few fresh red peppers and everyone loved it, even my picky five and one year olds.
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