Subject: Dilly Potato Salad
Newsgroups: rec.food.cooking

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From: athorninmyside at webtv.net (Rosebud Topiary)
Date: Sat, 22 Jul 2000 07:59:50 -0400 (EDT)
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2 pounds red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tablespoons fat-free mayonaise
1/4 cup chopped green onions
1 teaspoon Dijon-style prepared mustard
1 teaspoon dried dill weed
1 teaspoon garlic powder

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.

In a large bowl, combine the potatoes and chopped eggs.

Mix together the mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve. Makes 8 servings.

Frisky Donkey

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From: domzmymonicker at webtv.net (Dom)
Date: Mon, 14 Aug 2000 22:51:00 -0400 (EDT)
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Music for You: "Arabesque" (Debussy) Audio:
http://www.classical.btinternet.co.uk/94arab1.mid [archive.org]

2 pounds red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tablespoons fat-free mayonaise
1/4 cup chopped green onions
1 teaspoon Dijon-style prepared mustard
1 teaspoon dried dill weed
1 teaspoon garlic powder

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.

In a large bowl, combine the potatoes and chopped eggs.

Mix together the mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.

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From: gregory_morrow at webtv.net
Date: Tue, 15 Aug 2000 07:51:04 GMT
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domzmymonicker at webtv.net (Dom) wrote:
> 1 teaspoon dried dill weed

Freshly chopped dill is *much* preferable -- 'tis the season....

Best
Greg