Pam’s kitchen: great potato salad for all the barbecue season

Hi everyone. Welcome back to Pam’s Kitchen. This week, since it’s barbeque season, I thought I would do a side dish for your favourite meat from the barby! This tangy potato salad can be made using low-fat or fat-free products which makes it that much more desirable.

Tangy Dill Potato Salad

Prep Time: 15 min.

Cook Time: 10 min.

Ready In: 2 hrs. 25 min.

Serves: 12


* 3 lbs. new potatoes, scrubbed and quartered

* ½ cup Italian-style dressing

* ¾ cup mayonnaise

* ¼ cup chopped green onions

* 2 tsps chopped fresh dill

* 1 tsp Dijon mustard

* 1 tsp lemon juice

* 1/8 tsp pepper


Bring a large pot of water to a boil. Add potatoes and cook for about 10 minutes or until tender. Drain, and set aside to cool.

Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavours before serving.

Well there it is. I hope you enjoy this spin on potato salad. I will be here in Pam’s Kitchen again next week. Have a great week.

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