Kittencal's Dill and Sour Cream Potato Salad with Eggs

Elevate your picnic or barbecue spread with Kittencal's Dill and Sour Cream Potato Salad with Eggs—a creamy, tangy, and herbaceous take on the classic potato salad. Featuring tender Yukon Gold or Russet potatoes, hard-boiled eggs, and a luscious dressing made from sour cream, mayonnaise, Dijon mustard, and a splash of vinegar, this recipe offers a perfect balance of flavors. Fresh dill and finely chopped vegetables like celery and green onions add a refreshing crunch, while the bold seasoning ties everything together. Easy to prepare and best enjoyed chilled, this potato salad is an ideal make-ahead dish that guarantees to impress a crowd. Perfect for summer gatherings, potlucks, or a hearty side dish, this recipe is your go-to for creamy potato salad perfection!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 medium Yukon Gold or Russet potatoes
• 4 Large eggs
• 1 cup Sour cream
• 0.5 cup Mayonnaise
• 2 tablespoons Dill (fresh, chopped, or dried)
• 1 tablespoon Dijon mustard
• 1 tablespoon White or apple cider vinegar
• 2 stalks Green onions (finely chopped)
• 1 stalk Celery (finely chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper (freshly ground)

Directions

Step 1

Wash and peel the potatoes. Cut them into evenly sized 1-inch chunks.

Step 2

Place the potato chunks into a large pot filled with salted water. Bring to a boil and cook for 12-15 minutes or until potatoes are fork-tender but not falling apart. Drain and set aside to cool.

Step 3

While the potatoes are cooking, place the eggs in a separate pot and cover them with cold water. Bring to a boil over medium-high heat, then turn off the heat and let the eggs sit in the hot water for 10 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and chop them into bite-sized pieces.

Step 4

In a large mixing bowl, combine the sour cream, mayonnaise, dill, Dijon mustard, and vinegar. Whisk until smooth. Add salt and pepper to taste.

Step 5

Once the potatoes have cooled to room temperature, add them to the bowl with the dressing. Gently fold in the potatoes until they are well-coated.

Step 6

Add the chopped eggs, green onions, and celery to the salad. Gently mix until all ingredients are evenly distributed and coated with the dressing.

Step 7

Cover the mixing bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.

Step 8

Before serving, taste and adjust the seasoning if necessary. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1697g)

Amount per serving	% Daily Value*
Calories	2424.5

Total Fat 156.1g	0%
Saturated Fat 44.5g	0%
Polyunsaturated Fat g
Cholesterol 976.6mg	0%
Sodium 3523.4mg	0%
Total Carbohydrate 228.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 23.9g
Protein 53.6g	0%

Vitamin D 160IU	0%
Calcium 603.0mg	0%
Iron 12.4mg	0%
Potassium 4844.3mg	0%

*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.

Source of Calories

Fat: 55.4%

Protein: 8.5%

Carbs: 36.1%