“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.” - by sal
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
- Pour dressing over potatoes and toss gently. Chill before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 228 cal
- 11%
- Fat
- 8.1 g
- 12%
- Carbs
- 35.5 g
- 11%
Based on a 2,000 calorie diet
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Reviews (60)
Rate This Recipe
"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..." See more 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
"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..." See more 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."
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