Name: Creamy Dill Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 675 g baby red potatoes; 125 ml frozen baby peas; 6 slices bacon, chopped & fried; 4 green onions, sliced; 1/2 medium red pepper, cut into bite size pieces; 125 ml light cream cheese, softened; 125 ml 1% fat buttermilk; 50 ml fresh dill, chopped; sea salt, to taste; fresh ground pepper, to taste

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Recipe by Just_Ducky

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Creamy Dill Potato Salad created by Dienia B.

This sounds like a lovely, lower fat, summer salad with a bit of a twist on traditional potato salad. I've not tried it yet, but have had similar versions and have been looking for a potato salad with peas. I've actually combined three recipes here and am looking forward to giving this one a go. Prep time does not include chill time. Note: Always slightly undercook potatoes for salads, since they keep cooking after they're drained and you don't want mushy salad. Warm potatoes soak up more dressing than cold ones.

Ready In:: 30mins
Serves:
Units:

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ingredients

675 g baby red potatoes
125 ml frozen baby peas
6 slices bacon, chopped & fried
4 green onions, sliced
¹⁄₂ medium red pepper, cut into bite size pieces
125 ml light cream cheese, softened
125 ml 1% fat buttermilk
50 ml fresh dill, chopped
sea salt, to taste
fresh ground pepper, to taste

directions

Slice, but do not peel, baby potatoes in half (quarter if they are larger).
Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). Add peas during last minute. Drain and place in a large bowl.
Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
Pour dressing over potato mixture and stir to coat.
Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.

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RECIPE MADE WITH LOVE BY

@Just_Ducky

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@Just_Ducky

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"This sounds like a lovely, lower fat, summer salad with a bit of a twist on traditional potato salad. I've not tried it yet, but have had similar versions and have been looking for a potato salad with peas. I've actually combined three recipes here and am looking forward to giving this one a go. Prep time does not include chill time. Note: Always slightly undercook potatoes for salads, since they keep cooking after they're drained and you don't want mushy salad. Warm potatoes soak up more dressing than cold ones."

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review by Dienia B.

8/2/2013

wowser this is good, it you like,err love potato skins this is a salad for you,i wasnt feeling the red pepper ,but the rest was a party in my mouth

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photo by Dienia B.

8/2/2013

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review by whtbxrmom

6/5/2012

We were tired of our usual mayo based potato salad, and this one sounded soooo good. Unfortunately, it wasn't quite as good as it sounded. No one really cared for it. Not sure why, as all the ingredients sounded lovely. Served with grilled chicken.

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creation by Just_Ducky

6/10/2011

This sounds like a lovely, lower fat, summer salad with a bit of a twist on traditional potato salad. I've not tried it yet, but have had similar versions and have been looking for a potato salad with peas. I've actually combined three recipes here and am looking forward to giving this one a go. Prep time does not include chill time. Note: Always slightly undercook potatoes for salads, since they keep cooking after they're drained and you don't want mushy salad. Warm potatoes soak up more dressing than cold ones.