POTATO SALAD SOUR CREAM DILL RECIPES

Name: Dill and Sour Cream Potato Salad
Prep time: 5 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 3 lbs unpeeled baby red potatoes (new potatoes); 2/3 cup mayonnaise; 1 cup sour cream; 1 tablespoon fresh dill or 1 teaspoon dried dill; 2 teaspoons chopped fresh parsley; salt and pepper

DILL AND SOUR CREAM POTATO SALAD RECIPE - FOOD.COM

Dill and Sour Cream Potato Salad Recipe - Food.com image

A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 1

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs unpeeled baby red potatoes (new potatoes)
2/3 cup mayonnaise
1 cup sour cream
1 tablespoon fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley
salt and pepper

Steps:

Put potatoes in a large pan, cover with water, and boil until tender.
Drain, and cut into bite-sized pieces, leaving skins on.
Combine remaining ingredients in a large bowl.
Add hot potatoes, and mix until well coated.
Refrigerate overnight before serving.

Nutrition Facts : Calories 263.1, FatContent 12.4, SaturatedFatContent 4.3, CholesterolContent 20, SodiumContent 172.7, CarbohydrateContent 35.3, FiberContent 3.8, SugarContent 3.6, ProteinContent 4.2

DILL SOUR CREAM POTATO SALAD RECIPE | ALLRECIPES

Dill Sour Cream Potato Salad Recipe | Allrecipes image

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

Provided by Kimber

Categories Salad Potato Salad Recipes No Mayo

Total Time 3 hours 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 cups diced potatoes
1 cup chopped celery
3 green onions, sliced
3 tablespoons vinegar
3 tablespoons vegetable oil
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried dill weed
¾ cup sour cream
2 dill pickles, chopped
1 tomato, cut into wedges

Steps:

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.
In a large bowl combine potatoes, celery and green onions.
In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

Nutrition Facts : Calories 259.7 calories, CarbohydrateContent 27.5 g, CholesterolContent 15.2 mg, FatContent 15.7 g, FiberContent 3.2 g, ProteinContent 3.9 g, SaturatedFatContent 5.8 g, SodiumContent 494.5 mg, SugarContent 2.6 g

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