 | | Directions | 1. Bring potatoes to boil in lightly salted water in large saucepan. Cook 10 minutes or until potatoes are fork-tender. Drain well. Cool slightly.
2. Mix remaining ingredients in large bowl. Add potatoes; toss gently to coat.
3. Serve immediately or refrigerate until ready to serve.Dilly Potato Salad: Prepare as directed. Stir 1 teaspoon McCormick® Dill Weed into mayonnaise mixture. |
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 5 cups cubed potatoes (about 3 pounds) |
| - | | 1/3 cup mayonnaise |
| - | | 1/3 cup sour cream |
| - | | 1/4 cup chopped celery |
| - | | 1/4 cup sliced green onions |
| - | | 1 1/2 teaspoons McCormick® Mustard Seed |
| - | | 1 1/2 teaspoons seasoned salt |
| |
| | Nutrition (per serving) | Calories: 285 Calories
Fat: 13 Grams
Protein: 5 Grams
Cholesterol: 13 Milligrams
Carbohydrates: 37 Grams
Sodium: 410 Milligrams
Fiber: 4 Grams
|
| |
