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Sour Cream and Dill Potato Salad

Sour Cream and Dill Potato Salad

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If you’re not one for mayonnaise, this easy potato salad swaps in the thick condiment with two lighter options: sour cream and Greek yogurt. Cucumber and dill are added for a fresh burst of flavor, making this a well-rounded potato salad with all of the flavors we know and love.


  • 3/4 Pounds fingerling potatoes
  • 1/2 Cup diced English cucumber
  • 2 Tablespoons reduced-fat sour cream
  • 1 1/2 Tablespoon plain, fat-free Greek yogurt
  • 1 1/2 Teaspoon chopped dill
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon freshly ground black pepper

Sour Cream and Dill Potato Salad

Sour Cream and Dill Potato Salad is one of the Easiest potato salads ever. Made with small new potatoes, spring onions, pimentos, sour cream, mayonnaise, and fresh dill weed from the herb garden. No summer gathering is complete without a side of potato salad. This sour cream and dill version will become your go-to recipe.

Sour Cream and Dill Potato Salad is a different twist on traditional mayonnaise-based potato salad this one is simple to make and delicious to eat. I love that the sour cream gives not only a new spin on a classic tradition but also adds a lighter texture to the salad.

Potato salad is one of those side dishes that seem to pop up in so many cultures, I have had the pleasure of having Puerto Rican Potato Salad, Italian Potato Salad, German Potato Salad, Irish, Southern Potato Salad, Cajun Potato Salad, Greek, and yes even Hawaiian Potato Salad. The list goes on and on as well as the subtle variance of the ingredients used in the salads.

There is nothing like a fresh batch of creamy, delicious potato salad served with Southern-style baked beans and hot burgers off the Bbq during the warm summer months. Combine that with a cold refreshing glass of iced tea, and I am telling you, you are going to have one happy family sitting at the dinner table.

I like using unskinned small potatoes in this just because when halved potatoes make the perfect bite on your fork, freshly picked garden herbs and spring onions are a must for this salad. In my opinion, the dried version of parsley and dill don’t taste the same in the Sour Cream and Dill Potato Salad.

You can serve the Sour Cream and Dill Potato Salad warm or cold, depending on your taste preferences. Both ways are delicious tasting. Just curious, which way does your family prefer to eat theirs? Hot, cold, or room temperature? Let me know in the comments below. I love hearing from Y’all.

Sour Cream and Dill Potato Salad

One of the things we eat the most in our house in the summer months is potato salad. I’m not a huge fan of hot food in the summer, so for the most part, we eat salads and food from the grill. I’ve tried several different recipes, but over the years, I’ve come up with this adaptation of my favorites that makes it uniquely mine. Sour Cream and Dill Potato Salad has that amazing sour creamy taste that goes perfect with potatoes.

It also combines my other favorite potato salad ingredient: dill. Give this one a try the next time you’re looking for a delicious potato salad. You won’t regret it!

First, wash, peel, and chop a 5-lb bag of red potatoes. Sometimes I will make potato salad without peeling, but then my daughter won’t eat it. So I peel, even though it’s a big pain in the rear.

Drop the potatoes into the boiling water and let boil for approximately 15 minutes. If you like them on the harder side, start checking them for doneness at around 10 minutes.

While the potatoes are boiling, combine the rest of the ingredients in a large bowl to make sour cream and dill potato salad dressing. The dressing should have a dip-like consistency.

When the potatoes are finished boiling, drain and rinse to get rid of the extra starches.

While they’re still warm (not boiling hot), add them to the sour cream and dill potato salad dressing. Because the potatoes are warm, this will thin out the dressing and make it seem a little soupy. Don’t worry once it cools it will thicken again.

Stir to combine, and then cover and refrigerate.

Be sure to stir a few times more as the potatoes cool. This not only helps the potatoes to cool faster, it makes sure that the dressing is evenly distributed.

Once the potatoes are cool, add a little garnish (I used a homemade dill pickle and some more dried dill) and serve!

Give it a try and let me know your thoughts! I’d love to hear them!

Now if you’ll excuse me, I’ve got some potato salad in the fridge waiting for me!

Honey’s Potato Salad

Honey&rsquos creamy old-fashioned potato salad recipe with sour cream-mayonnaise dressing and dill, a different twist on the standard version. This easy to make traditional red potato salad is perfect for picnics, potlucks and family get togethers.

I had a great Mother&rsquos Day, I hope you did too. After the exhausting move, I went home to Chicago for my mom&rsquos BFF&rsquos 80th birthday party and then brought mom back to St. Louis for a long visit and Mother&rsquos Day. Honey is like a second mom to me. I&rsquove known her all my life and as kids, our families vacationed together up in Michigan for many a summer. I love her and am so glad I got to join her family and friends for her 80th.

I am obsessed with family recipes that pass down generations. This potato salad is from Honey&rsquos grandmother. Hon&rsquos been making it for years, and now her daughter and daughters-in-law make it. Honey&rsquos granddaughter will most likely make her great, great grandmother&rsquos potato salad, when she&rsquos a bit older. Honey shared the recipe with me and I made it for Mother&rsquos Day. It is, hands down, the best potato salad I&rsquove ever had.

I have not made much potato salad for this family, I only fairly recently learned how to make my mother-in-law&rsquos German potato salad. And many years ago I made a warm French-style potato salad, with a viniagrette dressing. My family doesn&rsquot generally care for mayonnaise-type salads, especially if overly gloppy and bright yellow with mustard or pickles or whatever. Honey&rsquos potato salad was delicious, the dressing not at all heavy, and everyone loved it, including Picky Eater and her sister.

When I read the recipe, my first thought was egads, this must make a vat of potato salad, like for a big family picnic or something. I decided to cut the recipe in half and it made a lot, feeding 5 or 6 people as a side for two dinners. If you want to double it, by all means go ahead.

I&rsquom so glad Honey shared this recipe with me. I have a feeling it is going to become a favorite in my house, and most likely the only potato salad they all like. Happy 80th Honey, you looked great and still have that twinkle in your eye, love you! Thanks for your grandmother&rsquos recipe and I agree, the secret is the pinch of sugar. Best, Kelly

If you&rsquove tried this Potato Salad, please rate it below in the comments and let me know how it went

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How to make potato salad:

  1. Wash and cut the potatoes, with the peel, into 1 inch cubes. Place in a large pot and fill with water. Boil 10 to 15 minutes, or until soft. Drain and slightly cool.
  2. Whisk together the sour cream, mayonnaise, vinegar, lemon juice, Dijon, celery salt, and dill in a small measuring cup or mixing bowl. Set aside.
  3. Add the potatoes, onion, celery, and eggs into a large bowl. Pour the sauce over the top and lightly toss to coat.
  4. Taste and season with salt and pepper.
  5. Cover and chill at least 1 hour, but ideally overnight, before serving.

Sour Cream Dill Potato Salad Recipe

This traditional potato salad, with a hint of dill, is perfect for picnics, potlucks and family get-togethers. From Land O' Lakes.

  • summer
  • picnic
  • easy
  • dill
  • creamy
  • tangy
  • boil
  • summer
  • picnic
  • easy
  • dill
  • creamy
  • tangy
  • boil

Schedule your weekly meals and get auto-generated shopping lists.

  • 6 cups water
  • 1 1/2 teaspoons salt
  • 3 pounds (about 8 cups) small, new, red potatoes, quartered
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chopped fresh parsley
  • 3 ribs (1 1/2 cups) celery, sliced
  • 1 tablespoon chopped fresh dill, or 1/2 teaspoon dried dill weed
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon finely chopped fresh garlic
  • 14 teaspoon black pepper
  • 5 slices crisply-cooked bacon, crumbled
  • 2 hard-cooked eggs, sliced
  • 2 tablespoons sliced 1/8-inch green onions


  • 6 cups watershopping list
  • 1 1/2 teaspoons saltshopping list
  • 3 pounds (about 8 cups) small, new, red potatoes, quartered shopping list
  • 1/2 cup sour creamshopping list
  • 1/2 cup mayonnaiseshopping list
  • 1/2 cup chopped fresh parsleyshopping list
  • 3 ribs (1 1/2 cups) celery, sliced shopping list
  • 1 tablespoon chopped fresh dill, or 1/2 teaspoon dried dill weedshopping list
  • 1 tablespoon dijon-style mustardshopping list
  • 1 teaspoon finely chopped fresh garlicshopping list
  • 14 teaspoon black peppershopping list
  • 5 slices crisply-cooked bacon, crumbled shopping list
  • 2 hard-cooked eggs, sliced shopping list
  • 2 tablespoons sliced 1/8-inch green onionsshopping list

How to make it

  • Bring water and 1 teaspoon salt to a full boil in 6-quart saucepan or Dutch oven add potatoes.
  • Cook over medium-high heat until potatoes are fork tender (12 to 15 minutes).
  • Rinse with cold water drain.
  • Stir together remaining salt and all remaining ingredients except bacon, eggs and onions in large bowl.
  • Add potatoes toss gently to coat.
  • Top salad with bacon, egg and onions.
  • Cover refrigerate to blend flavors (4 hours or overnight).
  • Nutrition Facts (1 serving): Calories: 250, Fat: 14g, Cholesterol: 55mg, Sodium: 550mg, Carbohydrates: 26g, Dietary Fiber: 2g, Protein: 6g
People Who Like This Dish 3

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My grandmother made something like this but minus the bacon. So I know it deserves a 5. Best with fresh dill I think.

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Here are the ingredients

  • Red-skinned potatoes. With their thin skins, red potatoes don’t need to be peeled.
  • Dill. I used dried, but fresh would be even better. Dill brings that earthy umami that is also so notable.
  • Dijon mustard. I think I add Dijon to damn near everything.
  • Light mayonnaise. This is optional to use a “light” mayo, and you can use whatever mayonnaise you like.
  • Reduced fat sour cream. I tend to use reduced fat sour cream all the time anyway because I prefer the looser consistency.
  • Seasonings. Salt and pepper.
  • Arugula. One of my top favorite greens, I LOVE the peppery special flavor of arugula.
  • Peas. Pretty little green pearls that you can use straight from the freezer because they thaw quickly.
  • Celery. For crunch and that singular celery flavor.

All very easy, accessible ingredients. I do always use reduced fat sour cream for this potato salad with dill because I just like it better, but I vary on the mayonnaise. So use light or reduced fat if you want, but full fat regular mayonnaise works well too.

Potato Salad with Sour Cream and Dill

Happy Almost 4th of July!! The fireworks are being prepped, flags are flying high, and people around the country are getting things ready for one of the biggest cookout days of the year. In honor of the Great American Cookout, I figured I’d post a recipe for one of my favorite cookout accompaniments.

I’m as sucker for good potato salad. I’ve had plenty of bad ones, haven’t you? You know the type. Mealy, dry, potatoes, not enough dressing so everything tastes dried out, no seasoning…blech. However, when I run across a recipe for a really tasty, creamy, flavorful potato salad, I’m a happy girl. For our last cookout, I knew I wanted some potato salad on the side, but I wanted to change things up a bit from a traditional mayo-mustard-celery-egg-onion type. I was in the mood for light and cool, so I searched for a sour cream based dressing. I also had some fresh dill in the fridge and figured that if I could work that into the dressing, it might be nice. So, I hit up Google for sour cream and dill potato salads. (What did we do before Google?)

I found quite a few recipes, but none of them jumped out at me, so I figured I’d play around with it and try to make my own version. This is the version I came up with. It’s creamy and cool, well dressed (In fact, you could probably up the potatoes to 3 lbs. and still have enough dressing.), and delicious. We actually had it with seafood, but it would pair up nicely with burgers and dogs as well.

I started by cooking up my potatoes. My favorite potato salad potatoes are red new potatoes. They don’t dry up as easily as russet potatoes and hold their shape nicely when you chop them up. I boiled them up in salted water, let them cool a bit and then cut them into large chunks. Don’t bother peeling the potatoes.

The dressing for the potatoes comes together so quickly. I stirred together some sour cream, mayonnaise, and apple cider vinegar in a small bowl.

Once it was nice and smooth, I added some beautiful fresh dill, a pinch of garlic powder, and some diced red onion.

I seasoned the dressing with a bit of salt and pepper and then poured it all over my, still kind of warm, potatoes. I’ve found that if I pour the dressing over warm potatoes, they soak up more of the flavor as the salad chills than if I let the potatoes cool all the way first.

Once the dressing was stirred into the potatoes, I covered the bowl and let it hang out in the fridge to cool completely for a few hours. I served this the same day, but after having some of the leftovers over the next couple of days, I can confidently say that it’s perfectly fine to make this up ahead of time.

I hope you and your family enjoy a wonderful 4th of July! Enjoy the fireworks and family time, be safe, and eat well!


Add the 1/4 cup white wine vinegar and the 1 tablespoons of dill weed to a one-cup glass measuring cup and microwave one minute, remove and let cool and steep while you peel the potatoes and get them ready to boil.

MAKE AN HERB SACHET: Take a coffee filter and place 3 tablespoons dill weed in it and tie it with a kitchen string. Peel and cut potatoes into 3/4 inch pieces and cover with water, and add one tablespoon of salt and the herb sachet. Bring the potatoes to a boil, cook until tender but not overcooked. Drain thoroughly. Discard the sachet. Place the potatoes in a large mixing bowl.

Polish potato salad recipe

A Polish take on a potato salad, calling for sour cream, sweet pickled cucumber, eggs and dill.


  • 500 g new potatoes, washed but unpeeled
  • 2 free range eggs
  • 2 sweet pickled cucumber spears, finely chopped
  • 3 spring onions, finely chopped
  • 100 g mayonnaise
  • 50 g sour cream
  • 2 tablespoons liquid from the cucumber spears
  • 1 pinch salt and pepper to season
  • 1 pinch fresh dill to garnish
  • 17.6 oz new potatoes, washed but unpeeled
  • 2 free range eggs
  • 2 sweet pickled cucumber spears, finely chopped
  • 3 spring onions, finely chopped
  • 3.5 oz mayonnaise
  • 1.8 oz sour cream
  • 2 tablespoons liquid from the cucumber spears
  • 1 pinch salt and pepper to season
  • 1 pinch fresh dill to garnish
  • 17.6 oz new potatoes, washed but unpeeled
  • 2 free range eggs
  • 2 sweet pickled cucumber spears, finely chopped
  • 3 spring onions, finely chopped
  • 3.5 oz mayonnaise
  • 1.8 oz sour cream
  • 2 tablespoons liquid from the cucumber spears
  • 1 pinch salt and pepper to season
  • 1 pinch fresh dill to garnish


  • Cuisine: Polish
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 15 mins
  • Serves: 4


  1. Bring a large pan of water to the boil. Put the new potatoes in the pan and boil for five minutes. After five minutes, add the two eggs and boil in the same pan for a further ten minutes. Check the potatoes are cooked and drain the potatoes and eggs under cold water. The eggs will be hard boiled.
  2. Chop the potatoes into small cubes. Peel the hard boiled eggs and chop them into small pieces. Put the potatoes and eggs into a large bowl. Add the finely chopped sweet pickled cucumbers and most of the spring onions - save a sprinkle to use as a garnish.
  3. In a separate, smaller bowl, add the mayonnaise and sour cream and add a couple of tablespoons of the liquid from the sweet pickled cucumber spears to loosen. Whisk together well and pour over the potatoes.
  4. Mix everything together well. Season with salt and pepper and garnish with dill. You can serve the salad immediately, but it tastes better the next day – leave it to cool down completely before refrigerating.

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