Best Dill And Sour Cream Potato Salad Recipes

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DILL AND SOUR CREAM POTATO SALAD



Dill and Sour Cream Potato Salad image

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

Provided by Felix4067

Categories     Potato

Time 10h5m

Yield 8 serving(s)

Number Of Ingredients 6

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, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2

KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS



Kittencal's Dill and Sour Cream Potato Salad With Eggs image

This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden --- since everyone's tastes are different you may may need to adjust the amounts --- I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad --- cooking time is chilling time

Provided by Kittencalrecipezazz

Categories     Potato

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs new small baby potatoes (washed and unpeeled)
6 large whole radishes, chopped
5 hard-boiled eggs, peeled (sliced with an egg slicer or knife)
4 green onions, chopped
2 cups sour cream
2 teaspoons sugar (or to taste)
1 teaspoon garlic powder (if you are a garlic-lover use 1-1/2 teaspoons)
1 tablespoon chopped fresh dill (or use 1 teaspoon dried dill or to taste)
1 teaspoon seasoning salt (or to taste or use white salt to taste)
fresh ground black pepper (optional and to taste) (optional)

Steps:

  • Wash and scrub the outside of the new potatoes (do not peel).
  • Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
  • Remove to a bowl and cool to room temperature.
  • Slice the cooled potatoes in half.
  • Add in green onions and sliced eggs; toss to combine.
  • In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
  • Season with black pepper to taste if desired.
  • Chill for a minimum of 3 or more hours before serving.

Nutrition Facts : Calories 381, Fat 19.8, SaturatedFat 10.2, Cholesterol 195.3, Sodium 154.8, Carbohydrate 41.2, Fiber 5.9, Sugar 7.6, Protein 11

SOUR CREAM AND DILL POTATO SALAD



SOUR CREAM AND DILL POTATO SALAD image

Categories     Potato     Vegetarian     Quick & Easy     Dinner     Boil

Yield 8 people

Number Of Ingredients 6

5 lbs. red baby potatoes - skin on
16 oz. sour cream
2 teaspoons salt(or to taste)
3-4 Tablespoons Sugar(or to taste)
4-6 Tablespoons White Vinegar(or Sherry or Champagne Vinegar, also to taste)
3/4 - 1 Cup corsely chopped fresh dill (depending on taste)

Steps:

  • Clean 5 lbs. red baby potatoes, put in cold water in a large pot (or 2) and bring to a boil. Continue boiling for 15-20 minutes, testing for tenderness. Add salt to the boiling water. Drain the hot water once tender and soak the potatoes in cold water. After, drain the potatoes completely. Cut the potatoes into bite-size pieces and reserve. Dressing: Blend the sour cream with the suger, salt and vinegar to taste. Add the dill and potatoes and chill.

SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)



Sour Cream and Chive Potato Salad (With Dill!) image

Potato salad is versatile. You can play around with the ingredients, so don't let anything stop you. This is a Party Size recipe, but can be easily halved. I prefer peeled potatoes, but if you prefer unpeeled red potatoes, that's perfectly ok and it sure makes a prettier potato salad!

Provided by Ayah Elisabeth

Categories     Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

5 lbs red potatoes, peeled
4 eggs, hard boiled and diced
4 celery ribs, diced
1 cup red onion, diced
1/3-1/2 cup fresh chives, thinly sliced (one 3/4 oz package)
1/4 cup dill pickles, diced or 1/4 cup dill relish
1 cup mayonnaise
1 cup sour cream
2 teaspoons Dijon mustard
4 teaspoons dried dill or 2 tablespoons fresh dill
1 1/2-2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
  • Combine sour cream, mayo, and mustard in a medium size bowl.
  • Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
  • Cover and refrigerate overnight, if possible.

Nutrition Facts : Calories 432, Fat 18.9, SaturatedFat 6.1, Cholesterol 126, Sodium 801.2, Carbohydrate 56.9, Fiber 5.7, Sugar 6.4, Protein 10.2

DILL AND SOUR CREAM POTATO SALAD



Dill and Sour Cream Potato Salad image

Mustard and dill combine in this light and fresh version of a traditional potato salad recipe. From Land o'Lakes.

Provided by swissms

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 cups water
1/2 teaspoon salt
6 cups quartered small red potatoes
1 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons country-style dijon mustard
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.

Nutrition Facts : Calories 194.3, Fat 8.4, SaturatedFat 5, Cholesterol 16.9, Sodium 478.5, Carbohydrate 26.1, Fiber 2.8, Sugar 1.7, Protein 4.3

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