Fragrant with chopped fresh dill and creamy with an easy-to-make sauce, this warm potato side dish is a tasty way to please a crowd.
What You Need
Original recipe yields 16 servings
2-1/2 lb. new potatoes (about 35), quartered
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup milk
1 green pepper, chopped
3 Tbsp. chopped fresh dill
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Let's Make It
Cook potatoes in boiling water in saucepan on medium heat 15 min. or until potatoes are tender; drain.
Meanwhile, microwave cream cheese spread, milk and peppers in large microwaveable bowl on HIGH 40 to 50 sec. or until cream cheese spread is melted when stirred. Stir in dill until well blended.
Add potatoes; toss to coat.
Substitute chopped fresh basil leaves or 2 tsp. dill weed for the chopped fresh dill.
Refrigerate any leftovers. Serve as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.
Best of Season
New potatoes make a great addition to any spring meal. Their smaller size helps them to cook more quickly than regular potatoes.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.