Dill Potato Salad

Dill Potato Salad

62 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 5 m
sal
Recipe by  sal

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (62)

Rate This Recipe
SLJ6
90

SLJ6

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
57

Jillian

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
30

CHAENYN

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.

More Reviews

Similar Recipes

Tangy Dill Potato Salad
(102)

Tangy Dill Potato Salad

Southern Dill Potato Salad
(96)

Southern Dill Potato Salad

Mom's Dill Potato Salad
(37)

Mom's Dill Potato Salad

Mom's Mustard Style Potato Salad
(35)

Mom's Mustard Style Potato Salad

Italian Potato Salad
(35)

Italian Potato Salad

Dill Sour Cream Potato Salad
(23)

Dill Sour Cream Potato Salad

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Southern Dill Potato Salad

>

next recipe:

Italian Potato Salad