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|Tangy Dill Potato Salad|
"A tangy potato salad the use of Italian dressing and sparkling dill. I love this despite the fact that I am no longer a fan of potato salads. Can be made the usage of all low-fats or fats-loose products. Just as proper."
- 3 pounds new potatoes, scrubbed and quartered
- half cup Italian-style salad dressing
- 3/four cup mayonnaise
- 1/4 cup chopped inexperienced onions
- 2 teaspoons chopped fresh dill
- 1 teaspoon Dijon mustard (non-compulsory)
- 1 teaspoon lemon juice
- 1/8 teaspoon pepper
|Prep : 15M||Cook : 12M||Ready in : 2H25M|
- Bring a massive pot of water to a boil. Add potatoes, and prepare dinner for approximately 10 mins, or until smooth. Drain, and set apart to cool.
- Meanwhile, in a massive bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl till coated. Refrigerate for a couple of hours to combo flavors earlier than serving.
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