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Dill Potato Salad

Dill Potato Salad

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 5 m
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New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
  2. Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
  3. Pour dressing over potatoes and toss gently. Chill before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SLJ6
90

SLJ6

9/1/2003

Loved this potato salad!! I did make a few adjustments. I used 3 lbs. of red skins cooked and cut into small chunks. Salted and peppered them. In another bowl....I made the dressing...1 c. no fat sour cream, 1 c. mayo, 3 scallions chopped, small handful fresh parsley-chopped,fresh chopped dill and the dijon mustard. Mixed and tossed with the potatoes. Chilled and served the next night with BBQ brisket. Family inhaled this! This was the first time I made potato salad without the traditional carrots, celery, etc. Will make again very soon!

Jillian
58

Jillian

7/20/2010

Excellent potato salad! I made this for a BBQ and everyone loved it. I used 3 lbs. of red skinned potatoes and because I wanted a little crunch I added 1/2 cup of finely chopped celery and 4 choppped green onions. For the dressing I used 1 & 1/4 cups each of lite sour cream and lite mayo, 1 Tbsp. of dill weed, kept the rest of the ingredients the same and added a couple dashes of white wine vinegar. I let it set overnight and the flavors blended together very nicely. It was a great change from your regular potato/egg salads.

CHAENYN
31

CHAENYN

7/27/2003

Absolutely easy and wonderful recipe. I did not peel potatoes and it made the salad have a nice pop of color. Rave reviews from all who tried it and I am going to make it one of my regular dishes.

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