1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced green onion tops
2 tablespoons chopped fresh parsley
COOK potatoes until tender; drain.
WHISK mayonnaise, milk, dill, salt, pepper, onion and parsley; fold in potatoes, mixing gently but well.
COVER and refrigerate until serving time.
Nutrition information: Per 1/2 cup serving: 190 calories, 90 calories from fat, 10 grams fat, 2 grams saturated fat, zero milligrams cholesterol, 300 milligrams sodium, 22 grams carbohydrates, 2 grams fiber, 2 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.