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Dilled Potato Salad


  • 2 lbs (1 kg) unpeeled small red potatoes, cut into 1-in. (2.5-cm) pieces
  • 1 cup (250 mL) green beans, trimmed and cut into 2-in. (5-cm) pieces
  • 1/2 cup (125 mL) mayonnaise
  • 1/2 cup (125 mL) sour cream
  • 1 tbsp (15 mL) dried dill weed
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) thinly sliced celery
  • 1/4 cup (50 mL) chopped onion


  1. Place potatoes and enough water to cover in (3-qt./2.8-L) Saucepan. Cover; bring to a boil. Reduce heat; cook 8-10 minutes or until potatoes are tender, adding green beans during the last 5 minutes of cooking. Drain and rinse under cold running water until potatoes are cold.

  2. Combine mayonnaise, sour cream, dill, mustard and salt in Collapsible Serving Bowl - 2 Quart; mix until well blended. Add potatoes, green beans, celery and onion; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.


  • 8  servings of 3/4 

Nutrients per serving:

U.S. Nutrients per serving: Calories 220, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 21 g, Protein 3 g, Sodium 280 mg, Fiber 3 g

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