Red Potato Salad With Sour Cream and Dill Recipe

Red Potato Salad
Red Potato Salad. Diana Rattray
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: 4 servings
Ratings (20)

This potato salad is nicely seasoned with the addition of dried dill and chopped dill pickle, along with the tangy mayonnaise and sour cream dressing. It's a great salad to take along to the cookout or serve as a side dish with lunch sandwiches. 

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What You'll Need

  • 2 pounds small red potatoes, scrubbed
  • 3 to 4 eggs, hard-cooked and diced
  • 2 ribs celery, diced
  • 1/2 cup diced red onion
  • 4 green onions, thinly sliced
  • 2 tablespoons diced dill pickle
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freeze dried or fresh dill or about 2 teaspoons dried dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

How to Make It

  1. Cut the potatoes into small, bite-size chunks and place in a medium saucepan.
  2. Cover with water and boil for about 10 to 12 minutes, until just tender.
  3. Pour off water and set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
  4. In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
  5. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine.
  1. Fold in the dill and add salt and pepper to taste.

Serves 6.