WARM DILL POTATO SALAD
I love potato salad, and I'm always looking for different variations of a favorite dish. This recipe is a keeper and nothing like anything I've ever made. I rarely make a recipe twice, but next time I'll double the recipe. Recipe courtesy of The Best of Country Cooking 2010 and Betty Claycomb of Alverton, Pennsylvania.
Provided by AmyZoe
Categories Potato
Time 40m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water.
- Bring to a boil. Reduce heat and cover and simmer for 8 to 10 minutes or until tender. Drain and set aside.
- In a large skillet, melt butter and stir in the flour, salt, dill, and pepper until blended.
- Gradually add milk.
- Bring to a boil and cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat.
- Stir in mayonnaise and onion.
- Add potatoes and toss gently to coat.
- Sprinkle with paprika.
Nutrition Facts : Calories 256.3, Fat 12.1, SaturatedFat 3.8, Cholesterol 19.1, Sodium 568.6, Carbohydrate 33.4, Fiber 3.2, Sugar 2.8, Protein 4.8
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