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This is an old favorite and is a nice change from traditional potato salad. Enjoy!
Ingredients
- 4 cups diced potatoes
- 1 cup chopped celery
- 3 green onions, sliced
- 3 tablespoons vinegar
- 3 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried dill weed
- ¾ cup sour cream
- 2 dill pickles, chopped
- 1 tomato, cut into wedges
Directions
Step 1
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Step 2
In a large bowl combine potatoes, celery and green onions.
Step 3
In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
Step 4
Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 260 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat6g | 29% |
| Cholesterol15mg | 5% |
| Sodium495mg | 22% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein4g | |
| Vitamin C21mg | 105% |
| Calcium69mg | 5% |
| Iron1mg | 4% |
| Potassium653mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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