A comforting and familiar salad made even better with a hint of fresh dill.
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4 cups water
2 teaspoons salt
1 1/2 pounds small new red potatoes, cut into 1/2-inch cubes
1/3 cup mayonnaise
1/3 cup Land O Lakes® Half & Half
1 tablespoon vinegar
2 tablespoons sliced green onion
2 tablespoons chopped fresh parsley
1 tablespoon country-style Dijon mustard
1/2 teaspoon finely chopped fresh garlic
1/2 teaspoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices crisply cooked bacon, crumbled
Fresh dill sprigs or parsley, if desired
Bring water and 2 teaspoons salt to a full boil in 6-quart saucepan; add potatoes. Cook over high heat 11-14 minutes or until potatoes are tender. Drain well; rinse with cold water.
Combine all remaining ingredients except dill sprigs in large bowl. Add potatoes; toss gently to coat. Cover; refrigerate 1-2 hours or until serving time.
Garnish with fresh dill sprigs just before serving, if desired
This recipe can easily be doubled to feed a crowd.
Explore reviews fromour online community
I've been making this recipe for over twenty years. I found it in the Land 'O Lakes recipe book which called for sour cream instead of half and half. I prefer the sour cream. Because of the sour cream, bacon and green onions, I renamed this recipe 'Baked Potato Salad' and double or triple the recipe when taking to a potluck. It is divine!
It is an easy, very tasty potato salad. Everyone who has eaten it loves it. I find that you can adjust the garlic to give it a little "bite" It is a great party pleaser!
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