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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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
Directions
Step 1
Wash the baby potatoes thoroughly and cut them into bite-sized pieces if they are large.
Step 2
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.
Step 3
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.
Step 4
Drain the potatoes in a colander and set them aside to cool to room temperature.
Step 5
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.
Step 6
Once the potatoes have cooled, add them to the bowl with the dressing. Gently toss to coat all the potatoes evenly.
Step 7
Add the chopped green onions to the salad and fold them in lightly for an extra burst of flavor and color.
Step 8
Taste the salad and adjust seasoning with additional salt and pepper, if needed.
Step 9
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.
Step 10
Serve the potato salad chilled as a side dish and garnish with a sprinkling of fresh dill before serving, if desired.
Nutrition Facts
| Serving size | (1362.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2063.4 |
| Total Fat 135.6g | 0% |
| Saturated Fat 38.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 232.6mg | 0% |
| Sodium 3195.9mg | 0% |
| Total Carbohydrate 207.0g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 23.3g | |
| Protein 27.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 484.1mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 4035.4mg | 0% |
Source of Calories