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10 servings, 3/4 cup (175 mL) each
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Substitute 2 Tbsp. chopped fresh dill for the 1/2 tsp. dill weed.
Red-skinned or new potatoes are recommended for use in this salad because they cube neatly after boiling and absorb the dressing readily.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.