Dilled Potato Salad

MAKES: 6 servings
CRISPY RATING: Really great for summer picnics

  • 4 1/2 cups red potatoes, chopped, 4-5 cups raw
  • 2 tablespoons vinegar
  • 2 tablespoons white wine
  • 3 teaspoons stoneground mustard
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/3 cup fresh dill

1. Cut potatoes into small cubes and steam. Red potatoes work best. Do not over cook or they will disintegrate when mixed.

2. Whisk together oil, vinegar, salt and mustard. Add black pepper, if desired.

3. Add finely chopped fresh dill (make sure it smells very fragrant). Pour over potatoes, toss to coat.


The original recipe called for only 3 cups of potatoes, but it made enough vinaigrette for more. It's nice and somewhat tangy. Very dill-y. It would be nice to add some chopped egg white and/or other veggies, too.

This recipe is from WW Recipe Review Board, where I saw it posted by EMETZ124.

From MC - Per Serving: 107 Calories; 1g Fat (10.8% calories from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 309mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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