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16 servings, 1/2 cup (135 mL) each
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Chill and serve as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.
New potatoes make a great addition to any spring meal. Their smaller size allows them to cook more quickly than regular potatoes.
* 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.
First tried this recipe when I received my Spring 2004 What's cooking, loved it then and still love it today. I often serve it when we are having company and get rave reviews.
it is very good my grandchildren love it and it was easy
Cooked the potatoes too much and they ended up mashed with the peel and all the flavor. Delicious anyway!!!