Dinner at the Zoo · by Sara Welch★ 5.0 (14)
Dill Potato Salad
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 14%
CARBS 46G49% OF CAL
4G FIBER40G OTHER2G TOTAL SUGAR
FAT 18G43% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dill potato salad with tender red potatoes, celery, and red onion in a tangy dressing. Perfect for picnics and potlucks, it's always a crowd-pleaser.
sideamericansaladgluten freevegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 pounds baby potatoes (red potatoes or Yukon Gold)
- 3/4 cup celery (finely diced)
- 1/4 cup red onion (finely diced)
- 1/4 cup fresh dill (chopped, plus more for garnish)
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- salt and pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 14%
CARBS 46G49% OF CAL
4G FIBER40G OTHER2G TOTAL SUGAR
FAT 18G43% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 281mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.