“This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.” - by Tsubaki
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
- Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.
Nutrition
Amount Per Serving (12 total)
- Calories
- 245 cal
- 12%
- Fat
- 17.8 g
- 27%
- Carbs
- 19.9 g
- 6%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"Simple and delicious! If you love the flavor of dill, you'll LOVE this potato salad! It tastes a little bit like "sour cream and onion" due to the green onion in this. I followed the recipe exactly..." See more, using the optional salt and cracked black pepper. To lighten it up I used Hellman's lite mayo and light sour cream. I really wouldn't change much with this except maybe to use a bit less dill - 1 & 1/2 Tbsp. next time. This is a definite keeper when you want a quick, great tasting potato salad."
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