Dill Potato Salad | Diabetes | Illinois Extension | UIUC

Name: Dill Potato Salad | Diabetes | Illinois Extension | UIUC
Ingredients: Cover potatoes with water in a large saucepan and boil for about 10 to 12 minutes, until just tender. Pour off water and peel. Cut potatoes into cubes and place in large bowl.; Combine potatoes with eggs, celery, red onion, and dill pickle.; In another bowl, combine the sour cream, mayonnaise, vinegar, dill, and Dijon mustard.; Add to the potatoes and stir gently to combine

extension.illinois.edu

2 pounds potatoes ½ cup reduced fat mayonnaise 2 eggs, hard-cooked and diced ¼ cup reduced fat sour cream 2 ribs celery, diced 1 tablespoon balsamic vinegar 1 m

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Ingredients

Cover potatoes with water in a large saucepan and boil for about 10 to 12 minutes, until just tender. Pour off water and peel. Cut potatoes into cubes and place in large bowl.
Combine potatoes with eggs, celery, red onion, and dill pickle.
In another bowl, combine the sour cream, mayonnaise, vinegar, dill, and Dijon mustard.
Add to the potatoes and stir gently to combine