Dill Sour Cream Potato Salad

Dill Sour Cream Potato Salad

Kimber 15

"This is an old favorite and is a nice change from traditional potato salad. Enjoy!"


3 h 30 m {{adjustedServings}} servings 260 cals
Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. In a large bowl combine potatoes, celery and green onions.
  3. In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  4. Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.
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  1. 26 Ratings


I love dill and I love sour cream but I'm being generous giving this 3 stars. Since the submitter didn't specify what type of potatoes, I used red skinned and left the skin on, the type of vineg...

A surprising disappointment. This was a beautiful salad that appeared to have everything going for it. I used fresh dill and lots of it. Knowing I don't like an overpowering vinegar tang, I c...

i simplified the recipe by leaving out the tomato, pickles and sourcream...used white onion instead of green.... and it was EXCELLENT!!!! thanks so much for the recipe...