Dill and Sour Cream Potato Salad
Creamy, tangy, and herbaceous, this Dill and Sour Cream Potato Salad is the perfect side dish for any occasion. Featuring tender baby potatoes coated in a luscious dressing made with tangy sour cream, a touch of mayonnaise, and fragrant fresh dill, this salad is a refreshing twist on a classic favorite. Dijon mustard and garlic powder add a subtle kick, while fresh parsley and crisp green onions provide a vibrant crunch. With just 15 minutes of prep and simple steps, this recipe is as easy as it is delicious. Serve it chilled to let the flavors meld beautifully, and pair it with your favorite grilled meats or picnic fare for a truly crowd-pleasing dish. Keywords: dill potato salad, sour cream potato salad, summer side dish, creamy potato salad, easy potato salad recipe.
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Recipe Information
Ingredients
- 2 lbs Baby potatoes (or Yukon Gold potatoes)
- 1 cup Sour cream
- 0.25 cup Mayonnaise
- 3 tbsp Fresh dill, chopped
- 1 tbsp Dijon mustard
- 2 tbsp Fresh parsley, chopped
- 2 stalks Green onions, thinly sliced
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Wash and scrub the potatoes thoroughly. If using baby potatoes, leave them whole. If using larger potatoes, cut them into bite-sized pieces.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
Drain the potatoes and allow them to cool slightly. Once they are cool enough to handle, cut the baby potatoes in half (if desired).
In a large mixing bowl, combine sour cream, mayonnaise, chopped dill, Dijon mustard, parsley, garlic powder, salt, and black pepper. Mix well to create the dressing.
Add the cooked and cooled potatoes to the bowl with the dressing. Gently toss to ensure the potatoes are evenly coated.
Fold in the green onions to add a fresh crunch and extra flavor.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish and garnish with additional fresh dill or parsley if desired.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 23.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4084 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
