Ingredients50 m servings 291 cals
- Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour.
- Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.
Per Serving: 291 calories; 22.1 g fat; 21.8 g carbohydrates; 2.8 g protein; 13 mg cholesterol; 229 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a recipe that I had passed down from my mum, As I have in my notes I do not use sour cream, I use Heinz Lite Salad dressing this is a little bit sweeter and lower in fat. The mint adds a...
I cant wait to try this - Im planning a huge Memorial Day Picnic/Barbecue so this is going to be on trial this weekend first :) It soulnds perfect although I have reservations about the mint... ...
I'm actually rating this 3.5 stars. We thought this was good for something different and the color of it was really beautiful, but I just thought it was lacking something, which is odd because o...
OMG.... This was sooooooo Good!!!! Almost as Yummy as the Aussie accent! :)