Total Time
35mins
Prep 15 mins
Cook 20 mins

Another recipe from my Betty Crocker cookbook.

Ingredients Nutrition

Directions

  1. Rinse the potatoes then boil them whole & with the skin until just tender when poked with a fork. Let cool then cut into 1/4 inch slices.
  2. Mix the dressing, dill, & salt in a large bowl. Add in the onions & potatoes, toss to coat. Then gently stir in the eggs.
  3. Cover & refrigerate at least 2 hours.
Most Helpful

5 5

I made this using red white and purple fingerling's. Love the dill. Chilled over night. Made for ZWT6 Thanks

5 5

This tasted like ranch potato salad - yummy! I used cream instead of the salad dressing to avoid the soybean oil. It was a little drier than other potato salads I have had, but I liked it that way. Made for my teammate in ZWT6.

5 5

What an interesting way to make potato salad. The dill is just right, not too overpowering but just the right taste. Thought I would really taste the Italian dressing but it blends well. Made for ZWT6