Picnic Potato Salad

Picnic Potato Salad
25
2 Reviews
A comforting and familiar salad made even better with a hint of fresh dill.
15 min
Prep Time
1:30
Total Time
6 servings

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Garnish with fresh dill sprigs just before serving, if desired

Recipe Tips

This recipe can easily be doubled to feed a crowd.

Nutrition Facts (1 serving)

Calories
280
Cholesterol
15mg
Carbohydrates
22g
Protein
5g
Fat
18g
Sodium
790mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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!

Rating

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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