Dill Potato Salad


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 medium red onion, diced
1 teaspoon Dijon mustard
1 dill pickle, diced
1 tablespoon dried dill


  1. 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.
  2. Combine potatoes with eggs, celery, red onion, and dill pickle.
  3. In another bowl, combine the sour cream, mayonnaise, vinegar, dill, and Dijon mustard.
  4. Add to the potatoes and stir gently to combine

Total time: 30 min
Preparation time: 15 min

Nutrition Facts

Servings per Recipe: 6 servings
Amount Per Serving
Calories 220 Calories from Fat 81
Total Fat 9 g
Cholesterol 75 mg
Sodium 320 mg
Carbohydrate 28 g
Dietary Fiber 3 g
Protein 6 g
Exchange 2 starch, 1 fat
Carbohydrate Units 2

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