Sour Cream Dill Potato Salad
Creamy, tangy, and herbaceous, this Sour Cream Dill Potato Salad is the perfect side dish to elevate any meal. Made with tender, perfectly cooked baby potatoes and a luscious dressing of sour cream, mayonnaise, Dijon mustard, and apple cider vinegar, this salad strikes the ideal balance of rich and zesty flavors. Fresh dill and sliced green onions add a burst of vibrant freshness, while a quick chill in the fridge lets the flavors meld beautifully. Ready in just 35 minutes and easy to customize for picnics, barbecues, or weeknight dinners, this classic potato salad is destined to become a go-to favorite.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 cup sour cream
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 tablespoons fresh dill
- 3 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half so they are all roughly the same size.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and allow them to cool slightly. Once cooled, cut them into bite-sized pieces, if necessary, and set aside.
In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, chopped fresh dill, salt, and black pepper. Stir until the dressing is smooth and well combined.
Thinly slice the green onions and add them to the bowl with the prepared dressing. Reserve a small amount of dill and green onion for garnish, if desired.
Add the cooled, chopped potatoes to the bowl with the dressing. Gently toss everything together until the potatoes are well coated.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the potato salad to a serving dish. Garnish with the reserved dill and green onions for a fresh presentation.
Cover and refrigerate for at least 1 hour to allow the flavors to meld together before serving. Serve chilled.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 22.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3990 mg | 85% | |
*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.
