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Dilled New Potato Salad

Dilled New Potato Salad

No need to peel the potatoes for the salad. Just quarter and cook. You save time while preserving important vitamins, minerals, and fiber.

Oxmoor House JANUARY 2004

  • Yield: 6 servings (serving size: 2/3 cup)
  • Cook time:23 Minutes
  • Prep time:13 Minutes
  • Cool:20 Minutes


  • 2 pounds small red potatoes, quartered
  • 1 teaspoon salt, divided
  • 2/3 cup light mayonnaise
  • 3 tablespoons thinly sliced green onions (about 3 large)
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons capers
  • 1 teaspoon lemon juice
  • 1/4 teaspoon freshly ground black pepper


Place potatoes in a large saucepan; cover with water and add 1/2 teaspoon salt. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes or until tender. Drain and place in a large serving bowl. Cool at room temperature at least 20 minutes.

Combine mayonnaise, remaining salt, green onions, and next 4 ingredients. Spoon over potatoes; toss gently to coat.

Nutritional Information

Amount per serving
  • Calories: 199
  • Fat: 8.9g
  • Saturated fat: 1.4g
  • Protein: 3.1g
  • Carbohydrate: 26.7g
  • Cholesterol: 9mg
  • Iron: 1.3mg
  • Sodium: 639mg
  • Calories from fat: 40%
  • Fiber: 2.7g
  • Calcium: 20mg

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Dilled New Potato Salad recipe