Potato Salad with Sour Cream and Dill
Creamy, tangy, and bursting with fresh herbaceous flavor, this Potato Salad with Sour Cream and Dill is a modern twist on the classic picnic favorite. Tender baby potatoes are coated in a luscious dressing made from sour cream, mayonnaise, zesty lemon juice, and fragrant chopped dill, with a hint of Dijon mustard and garlic powder for depth. Finished with crunchy green onions and chilled to perfection, this easy-to-make side dish is ideal for barbecues, potlucks, or a refreshing dinner accompaniment. Ready in under 40 minutes, this recipe combines quick prep with vibrant flavor, making it the ultimate go-to for summer gatherings.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 3 tablespoons (chopped) Fresh dill
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 3 stalks (chopped) Green onions
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces if they are large.
Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over high heat.
Once the water is boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes or until fork-tender. Be careful not to overcook them to avoid mushy salad.
Drain the potatoes in a colander and set them aside to cool to room temperature.
In a large mixing bowl, combine sour cream, mayonnaise, chopped fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Stir well until the dressing is smooth.
Once the potatoes have cooled, add them to the bowl with the dressing. Gently toss to coat all the potatoes evenly.
Add the chopped green onions to the salad and fold them in lightly for an extra burst of flavor and color.
Taste the salad and adjust seasoning with additional salt and pepper, if needed.
Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve the potato salad chilled as a side dish and garnish with a sprinkling of fresh dill before serving, if desired.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 23.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4035 mg | 86% | |
*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.
