Southern Dill Potato Salad

Southern Dill Potato Salad

110
NE1canCook 7

"My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight. "

Ingredients

1 h 10 m {{adjustedServings}} servings 279 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
  2. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
  3. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.
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Reviews

110
  1. 138 Ratings

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I have made this recipe as it is written three times since I found it a couple of months ago. It is absolutely delicious! The sour cream really cuts down on the heavy mayo flavor that is in mo...

This was the BEST potatoe salad I have ever made. I did not deviate from the recipe at all and it was FABULOUS!!!!!

This is almost the same potato salad I made this weekend. I added 1 T of yellow mustard in addition to the dijon, as well as a tsp of worcestershire, a tsp of fresh lemon juice and I used FRESH...