Dill Potatoes
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
russet potatoes
|
|
| ¾ | cup |
mayonnaise
|
|
| ¾ | cup |
sour cream
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
dill weed
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
russet potatoes
|
|
| 177 | ml |
mayonnaise
|
|
| 177 | ml |
sour cream
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
dill weed
minced |
*
|
Directions
Boil Potatoes until tender but firm.
After cooking, cut potatos into slices or cubes.
Season to taste with salt/pepper.
In a bowl, combine sour cream or yogurt, onion and dill and blend well.
Pour over the warm potatoers and toss gently to mix.
Garnish with herb sprigs or parsley.
Serve at room temperature or slightly chilled.
