13 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 2
  • 0 Rating Star 1

Serve a hearty scoop of this creamy potato salad over a wedge of iceberg lettuce. Stick the lettuce in the freezer right before serving to ensure it¿s extra-crisp.

Advertisement

Ingredients

Directions

  • Place potatoes in a large saucepan; cover with water. Bring to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until just tender. Drain and run cold water over potatoes to cool. Drain and set aside.

    Ads will not print with your recipe
  • Meanwhile, stir together the mayonnaise, vinegar, dill weed, and mustard in a large bowl. Stir in the sweet pepper, celery, onion, and pickles. Gently stir in the potatoes, avocado, and eggs until just combined. Season to taste with salt and pepper. Serve over lettuce.

    Ads will not print with your recipe

*

Cover and chill any remaining salad for lunch the next day.

Nutrition Facts

593 calories, 42 g fat (7 g saturated fat, 20 g polyunsaturated fat, 12 g monounsaturated fat), 204 mg cholesterol, 549 mg sodium, 44 g carbohydrates, 7 g fiber, 5 g sugar, 12 g protein.

Reviews (2)

Most helpful positive review

12/06/2018
this was a pretty good salad. i skipped the avocado and there was still plenty to keep this interesting.

Most helpful critical review

09/03/2015
This salad was like Summer Comfort Food! Very delish.  (I did keep the avocado and eggs separate from the potato salad, like in the image). Also used Romaine lettuce, since I don' t "do" iceberg. The dill does become stronger, if you leave in the fridge for a few days.  Would make this again  :-).
13 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 2
  • 0 Rating Star 1
12/06/2018
this was a pretty good salad. i skipped the avocado and there was still plenty to keep this interesting.
09/03/2015
This salad was like Summer Comfort Food! Very delish.  (I did keep the avocado and eggs separate from the potato salad, like in the image). Also used Romaine lettuce, since I don' t "do" iceberg. The dill does become stronger, if you leave in the fridge for a few days.  Would make this again  :-).