Dilly Potato Salad

  • Yield: 6 servings

"I learned about seasoning with herbs when I was old enough to help my mother make pickles. At that time, I developed a great fondness for dill's spicy fragrance and pretty lacy flowers. I have always included it in my herb garden."


6medium potatoes, boiled, peeled, cooled and cubed
1medium sweet onion, sliced very thin
1/2cup celery and celery leaves, chopped
1/2cup red bell pepper, chopped
1teaspoon lemon juice
1/2cup fresh dill, chopped
1/4cup fresh parsley, chopped
1/2cup mayonnaise
1/4teaspoon paprika
1/2cup walnuts, chopped


  1. While potatoes are still warm, mix with onion, celery, red pepper, lemon juice, dill, parsley and mayonnaise in a large bowl.
  2. Chill overnight and garnish with the paprika and walnuts before serving.

Tips From Our Test Kitchen: For a moist and low-fat salad, use 1 cup of plain yogurt in place of mayonnaise. Try fresh tarragon, basil or another favorite herb in place of parsley.


—Peggy Martin, Roseburg, Oregon

Nutritional Info *per serving

  • Glycemic Load 34
  • Calories 370
  • Fat 21g
  • Saturated Fat 3g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 4.5g
  • Cholesterol 5mg
  • Sodium 130mg
  • Potassium 1070mg
  • Carbohydrate 41g
  • Fiber 5g
  • Sugars 4g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 60%
  • Calcium 6%
  • Iron 15%