Potato Salad
The dill in this recipe really enhances the creaminess of the potato salad.
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Servings: 8 servings
Calories: 420kcal
Ingredients
- 6 Potatoes medium, quartered and peeled
- 1 Red Bell Pepper diced
- 4 Eggs hard boiled
- 4 Green Onions sliced
- ½ cup Capers chopped
- Salt to taste
- Black Pepper to taste
For the Sauce
- 3 tbsp Capers Jar Juice
- 1 tsp Dill Weed
- 1 tbsp Yellow Mustard
- 1½ cups Mayonnaise
Instructions
- Place potatoes in large pot and cover with cold water.
- Over high heat bring to a boil.
- Reduce temperature to maintain a rolling boil.
- Cook for roughly 20 minutes or until a knife easily pierces the potatoes.
- Drain and cool.
- Dice potatoes in large pieces and place in bowl.
- Combine the green onions, red bell pepper, eggs and capers with the potatoes.
- In a separate bowl mix mayonnaise, mustard, capers juice, and dill weed. Add salt and pepper to your taste.
- Add the mayonnaise mixture to the potato mixture and stir well.
- Chill in the fridge until cool, or overnight before serving.
Nutrition
Calories: 420kcal | Carbohydrates: 22g | Protein: 8g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 640mg | Potassium: 746mg | Fiber: 5g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 39mg | Calcium: 72mg | Iron: 6mg