Here's a creamy potato salad made with hard-cooked eggs, dill and crunchy cucumbers. You may want to have the recipe printed out and ready to distribute.
What You Need
Original recipe yields 10 servings
2 lb. red potatoes (about 6), cooked, cubed
1 cup chopped cucumber s
1 small red onion, chopped
2 hard-cooked egg s, chopped
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. dill weed
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Let's Make It
Combine vegetables and eggs in large bowl.
Mix remaining ingredients. Add to potato mixture; mix lightly.
Refrigerate several hours or until chilled.
Substitute 2 Tbsp. chopped fresh dill for the 1/2 tsp. dill weed.
Red-skinned or new potatoes are recommended for use in this salad because they cube neatly after boiling and absorb the dressing readily.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 3/4 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.