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Lemon-Dill Potato Salad

Prep time 20 mins
Cook time 35 mins
Other time 8 hrs
Yield 12 servings (serving size: 1/2 cup)
Lemon and dill add a fresh flavor to this dish, which is perfect for a casual summer dinner. Sprinkle extra dill over the top of the potato salad for a beautiful presentation.


  • 2 pounds red potatoes
  • 3/4 cup chopped red onion
  • 1/2 cup fat-free sour cream
  • 1/2 cup light mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 teaspoons cider vinegar

Nutrition Information

  • calories 109
  • fat 4.6 g
  • satfat 1.3 g
  • protein 2.1 g
  • carbohydrate 14.8 g
  • cholesterol 9 mg
  • iron 0.6 mg
  • sodium 287 mg
  • caloriesfromfat 38 %
  • fiber 1.5 g
  • calcium 27 mg

How to Make It

  1. Place potatoes in a Dutch oven, and cover with cold water; bring to a boil. Cook potatoes 30 minutes or until tender; drain and cool. Peel potatoes and cut into 1-inch cubes.

  2. Combine potatoes and onion in a large bowl; toss gently. Combine sour cream and next 5 ingredients in a separate bowl. Spoon sour cream mixture over cooled potato mixture; toss gently to coat. Cover and chill 8 hours.

Oxmoor House Healthy Eating Collection