A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
- Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
- In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
- Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 10 mg, Fat 4 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g
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