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Dilly Potato Salad
Recipes
Dilly Potato Salad
6 servings
1 hour, 35 minutes total (Active 15 minutes)

Ingredients

  • Nonstick aluminum foil
  • 24 oz baby red potatoes
  • ½ fennel bulb
  • 2 teaspoons fresh dill
  • 3 tablespoons garlic-herb butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons stone-ground mustard
  • ½ cup reduced-fat mayonnaise
  • ¼ cup dill pickle relish (+ 2 tablespoons pickle juice)
  • ½ teaspoon smoked paprika (optional)

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Halve potatoes; chop fennel (about 1 cup) and dill. Melt butter.
    2. Toss potatoes with butter, fennel, salt, and pepper; arrange in single layer on baking sheet. Bake 15–18 minutes until potatoes are tender. Chill 1 hour until cooled (or keep warm, if desired).
    3. Combine in large bowl: dill, mayonnaise, pickle relish, pickle juice, mustard, and paprika, if using; whisk until blended. Add potatoes and stir to combine. Serve.

Amount per ⅙ recipe serving: Calories 210, Total Fat 10g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 560mg, Total Carb 27g, Fiber 3g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 15%