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Dill Potato Salad by


5-6 Red Potatoes
4 tbsp Dill
1 tbsp Dijon Mustard
1 cup Yogurt
tsp Salt
tsp Pepper
of a Red Onion
1 can Cannelloni Beans


Boil the red potatoes with their skins on for about 15 minutes until fork tender, but not mushy.
Rinse and drain the can of beans.
Chop cup red Onion, and 4 tbsp fresh dill.
Whisk together yogurt, dill, onion, mustard, salt, pepper, and red onion for the sauce.
Drain the potatoes and rinse under cool water
Once the potatoes are cool enough to handle, cut into quarters or cubes.
Mix the potatoes, the sauce, and the can of beans together.

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