Tangy Dill Potato Salad

A tangy potato salad using Italian dressing and fresh dill. I love this even though I am not a fan of potato salads. Can be made using all low-fat or fat-free products. Just as good.

Step: 1

Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.

Step: 2

Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.

Per Serving: 217 calories; protein 2.1g; carbohydrates 22.3g; fat 13.8g; cholesterol 5.2mg; sodium 255mg.

Product salad is morely of the easiest salads to produce . It is high in fibre and water content . As fruits contain natural sweetness , you must have them for eat in mornings . The sweetness can will give you enough energy for the day and deal with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re lean and mean) or not good for body (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll found the salads that may fuel weight loss.