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    2 pt. Creamy Mustard-Dill Potato Salad


    Source of Recipe


    Recipe by: WW Quick, Light and Healthy Cookbook

    List of Ingredients




    2 (15oz) cans whole baby potatoes, drained and quartered
    1/2 cup sliced celery
    1 TBS. minced onion
    1/4 cup reduced-fat mayonaise
    1/4 cup nonfat sour cream
    1 TBS. mustard
    2 tsp. minced fresh dillweed Or 1/2 tsp. dried dillweed
    1/8 tsp. pepper

    Recipe



    Combine first 3 ingreds. in a large bowl. Combine mayo and remaining 4 ingreds., stirring well. Add mayo mixture to potato mixture; toss gently until combined. Cover and CHILL at least 2 hours.

    Yields: 6 servings (1/2 cup per serving)

    Shared by: Legacy71

 

 

 

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