Dill and Sour Cream Potato Salad

Makes: 8 servings at 37o each. Prep: 10 minutes. Cook: 20 minutes. Chill: overnight.

Dill and Sour Cream Potato Salad
Servings: 8 Prep 10 mins Chill overnight Cook 20 mins


  • 3 pounds small red-skin potatoes, with skins
  • 1 cup sour cream
  • 2/3 cup mayonnaise
  • 1 tablespoon chopped fresh dill OR: 1 teaspoon dried dill
  • 2 teaspoons chopped fresh parsley plus extra for garnish
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Make It

1. In large saucepan, cover potatoes with cold water. Bring to boiling over high heat; cook until tender, about 20 minutes. Drain.

2. Meanwhile, in large bowl, stir together sour cream, mayonnaise, dill, parsley, salt and pepper.

3. Cut potatoes while still warm into bite-size pieces, leaving skins on potatoes. Add to sour cream mixture; toss to coat. Cover and refrigerate overnight. Garnish with additional chopped parsley, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 303, Fat, total (g): 21, chol. (mg): 22, sat. fat (g): 6, carb. (g): 23, fiber (g): 3, pro. (g): 5, sodium (mg): 417, Percent Daily Values are based on a 2,000 calorie diet.