Ingredients2 h 25 m servings 217 cals
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
- In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.
Per Serving: 217 calories; 11.6 g fat; 24 g carbohydrates; 5.4 g protein; 78 mg cholesterol; 501 mg sodium. Full nutrition
ReviewsRead all reviews 5
1st Recipe I've made that wasn't rated yet. My husband I could not eat this - guess I should have tasted before adding the dill seed and white wine vinegar. Won't make this again -but thanks f...
There were too many different ingredients in this. I didn't have them all, so I confess that I doubled up on some (all sweet relish, only one type of mustard). The long ingredient list didn't se...
Not bad! I cut back the white wine vinegar to a 1/2 tsp and the dill seed back to 1/4 tsp. This seemed to work better for me.
almost like the potato salad I make, try using dill weed instead of the dill seed it should make a differance if you don't like the dill seed taste.