RUSSET POTATO SALAD

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Russet Potato Salad image

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

3 lb Betty Crockerâ„¢ fresh russet potatoes, cut into fourths (about 4 large)
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1/2 cup chopped fresh dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/2 cup finely chopped red onion

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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