Dilled Potato Salad

1/2  lb.		New Potato
1/8  tablespoon		Dijon Mustard
1/8  teaspoon		Sea Salt
1/10  teaspoon		Fresh Ground Pepper
1/10  cup		Chopped Onion
1  teaspoon		Dill, DRY
2-1/2  tablespoons		Kraft Mayo Light Mayonnaise

Tip: For nutritional information on all the ingredients in Dilled Potato Salad just click on each ingredient name. Then adjust the serving size for any Dilled Potato Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Without peeling, cut potatoes into bite-size pieces. Place in a large
saucepan, cover with water and add 1/2 teaspoon (2 mL) salt. Bring to a
boil over high heat. Reduce heat to medium-low and boil gently, partially
covered, until potatoes are just tender when pierced with a skewer, from
20 to 25 minutes. Drain. Place warm potatoes in a large mixing bowl.

Meanwhile, whisk sour creamt with mayonnaise, Dijon, salt and pepper until
smooth. Stir in onion and dill. Pour over warm potatoes. Mix gently to
keep from breaking potatoes. Salad can be served right away, but flavor
does improve with overnight chilling. Covered and refrigerated, salad will
keep for 2 days.