Cube red potatoes to make delicious Red Potato Salad with Dill. Mayo, sour cream and Dijon mustard make this potato salad with dill nice and creamy.
What You Need
Original recipe yields 8 servings
2 lb. red potatoes (about 6), cubed
2 stalks celery, finely chopped
1/4 cup finely chopped red onion s
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. GREY POUPON Dijon Mustard
1 Tbsp. chopped fresh dill
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool.
Place potatoes in large bowl. Add celery and onions; mix lightly.
Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
Refrigerate 1 hour.
Potato Storage Temperature
Store potatoes in a cool, dry, well-ventilated place. The ideal storage temperature is 50 degrees. At this temperature potatoes will keep for several weeks. Never refrigerate potatoes because cold changes the starch to sugar causing the potatoes to have a sweet taste and to darken when they are cooked. Potatoes stored at room temperature should be used within a week or so.
Store Potatoes in Darkness
Store potatoes away from direct sunlight. Prolonged exposure to light can cause potatoes to develop a green tinge, which tastes bitter and can be toxic if eaten in large quantities. Trim off any green areas before using potatoes.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 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.