Potato Salad with Dill and Sour Cream
This Potato Salad with Dill and Sour Cream is one of my most requested recipes. The dressing is a mix of half sour cream and half mayonnaise. This dressing and the dill give it a much lighter, fresher taste than a mayonnaise based potato salad. Our good friend Jim requests this salad every time he visits.
I always add extra hard boiled eggs as my taste tasters love sampling the eggs the most.
This recipe was adapted from a recipe for Patriotic Potato Salad featured in the Silver Palate Good Times Cookbook by Julie Rosso, Sheila Lukins with Leah Chase.
Why You’ll Love This Potato Salad with Dill and Sour Cream Recipe
- the addition of dill and sour cream make this a fresher, lighter version of potato salad
- can be prepared ahead of time
- will feed a crowd
What Makes This Potato Salad with Dill and Sour Cream So Flavorful
The secret to this recipe:
- Dill which adds an herby flavor to this Potato Salad
- Sour Cream which adds a tang to the salad
Ingredients You’ll Need for Potato Salad with Dill and Sour Cream
- Baby red potatoes
- Fresh or dried dill
- Sour Cream
- Mayonnaise
How to Make the recipe: Step‑by‑Step
- Cook the potatoes
Best method for cooking the potatoes is to add potatoes to a pot with cold water and bring to a boil, then simmer for 20-25 minutes so they cook evenly from center to outside. - Prepare vegetables
Shred the carrots and chop up the green onions. Place in a large bowl. - Hard boil the eggs
Place eggs in pan, cover with water, bring to a boil. Then turn off the heat, cover and let sit for 12 minutes. - Prepare the dressing
Mix equal parts mayonnaise and Sour cream. - Combine Ingredients in bowl
Add drained potatoes, peeled hard boiled eggs, salt, pepper, dill and celery seed to bowl with carrots and green onions. - Add dressing to ingredients
Add enough dressing to ingredients to coat thoroughly. Taste and add additional salt, celery seed or dill as needed. Save some dressing to toss with the salad after it has been refrigerated as the warm potatoes will soak up the dressing.
Tips for Success
- Mix ingredients while potatoes are still warm so they absorb the flavors in the dressing
Variations and Substitutions
- I usually use lite sour cream with delicious results
- Sprinkle the top with a bit of paprika and place some sliced hard boiled eggs on top decoratively
- add extra hard boiled eggs
- just use chopped hard boiled eggs for a great egg salad
- use the dressing for a beet salad
How to Store Potato Salad with Dill and Sour Cream
- Leftovers will last 2-3 days, after that the dressing gets watery
- Store in the refrigerator, place on ice if serving outdoors to avoid food born illnesses.
Serving Suggestions
- Serve with Ham, Ribs, burgers or any other type of Barbecue
- Take out of the refrigerator for about 15 minutes before serving
FAQ About Making Potato Salad with Dill and Sour Cream
- Can be made well ahead of time and refrigerated
- Can I use other types of potato? Yes you can use Baby Yukon Gold potatoes but it will not be as colorful. Always use a non-starchy potato that will hold it’s shape after cooking. Baby potatoes are easiest as they only need to be cut in half after cooking.
Potato Salad with Dill and Sour Cream
- Total Time1 hour
This Potato Salad with Dill and Sour Cream is one of my most requested recipes. The dressing is a mix of half sour cream and half mayonnaise. This dressing and the dill give it a much lighter, fresher taste than a mayonnaise based potato salad. Our good friend Jim requests this salad every time he visits.
Ingredients
Scale
- 14 small new red potatoes, scrubbed clean
- 6 hard-cooked eggs, peeled and quartered (or more if desired)
- 1 medium-size carrot, peeled and grated
- 2 medium-size scallions (green onions, white part and 2 inches green), thinly sliced
- 3 tablespoons chopped fresh dill (or 1 tsp dried or more to taste)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ to 1 tsp celery seed
- 1 cup lite sour cream (can use plain greek yogurt as a substitute)
- 1 cup Hellman’s mayonnaise
Instructions
- Add the potatoes to a pot of cold water, bring to a boil and add 1 teaspoon salt. Cook just until tender, 20 to 25 minutes. Drain, cool till you can handle safely, and cut in half.
- Hard boil the eggs. Place eggs in a pot of cold water, bring to a boil. Take the eggs off the heat, let sit for 12 minutes, then run under cold water. Peel and cut in half.
- Combine the eggs, potatoes, carrot, and scallions in a large bowl. Add the dill, celery seed, salt, and pepper and gently toss to combine.
- Mix the sour cream and mayonnaise and gently fold into the potato mixture.
- Save some dressing to add to the salad after it has been refrigerated as the warm potatoes will absorb much of the dressing.
- Refrigerate until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
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