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Sour Cream Dill Potato Salad recipe

This traditional potato salad, with a hintof dill, is perfect for picnics, potlucks and family get-togethers.

Recipe: Sour Cream Dill PotatoSalad

6 cups water
1 1/2 teaspoons salt
3 pounds (about 8 cups) small new red potatoes, quartered
1/2 cup light sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
3 stalks (1 1/2 cups) celery, sliced
1 tablespoon chopped fresh dill*
1 tablespoon Dijon-style mustard
1 teaspoon finely chopped fresh garlic
1/4 teaspoon pepper
5 slices crisply cooked bacon, crumbled
2 hard-cooked eggs, sliced
2 tablespoons sliced 1/8-inch green onions

  • Bring water and 1 teaspoon salt to a fullboil in 8-quart saucepan or Dutch oven; add potatoes. Cook overmedium-high heat until potatoes are fork tender (12 to 15 minutes).Rinse with cold water; drain.
  • Stir together remaining salt and all remainingingredients except bacon, eggs and onions in large bowl. Addpotatoes; toss gently to coat. Top salad with bacon, egg andonions. Cover; refrigerate to blend flavors (4 hours or overnight).

    Makes 10 (3/4 cup) servings.

    *Substitute 1/2 teaspoon dried dill weed.

    Potato Salad With Sour Cream & Mayonnaise : Potato Salad Recipes

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  • Comments

    1 Comment


    The recipe couldn t be easier. It s just boiled new potatoes tossed with a dressing of sour cream, vinegar, green onions, fresh dill, salt and pepper. What s surprising is how much mileage you get out of so few ingredients. The credit lies with the sour cream, which provides a perfectly tangy base for the potatoes.

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