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Potato Salad with Dill and Sour Cream

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Potato Salad with Dill and Sour Cream

Recipe by Eileen

  • 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

  1. 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. 
  2. 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.
  3. Combine the eggs, potatoes, carrot, and scallions in a large bowl. Add the dill, celery seed, salt, and pepper and gently toss to combine.
  4. Mix the sour cream and mayonnaise and gently fold into the potato mixture. 
  5. Save some dressing to add to the salad after it has been refrigerated as the warm potatoes will absorb much of the dressing.
  6. Refrigerate until ready to serve.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

Find it online: https://drfoodiemama.com/potato-salad-with-dill-and-sour-cream/