My father is a connoisseur of potato salads. Anything potato actually. Just add it to the list along with pork, sauerkraut, and rhubarb. (It’s the Minnesota German in him.) So no surprise when we sent him home with some of this sour cream dill potato salad that he came back the next day asking for more!
The recipe couldn’t be easier. It’s just boiled new potatoes tossed with a dressing of sour cream, vinegar, green onions, fresh dill, salt and pepper. What’s surprising is how much mileage you get out of so few ingredients. The credit lies with the sour cream, which provides a perfectly tangy base for the potatoes.
Many thanks to my friend Kathi for sharing this recipe with us. It’s one of her standbys and if you make it, it will likely become one of yours too.
New Potato Salad with Sour Cream and Dill Recipe
PrintIngredients
- 2 pounds small red-skinned new potatoes
- 3/4 cup sour cream
- 1/2 cup minced green onions, including the green onion greens
- 1 heaping Tbsp of minced fresh dill
- 1/3 cup apple cider vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Method
1 Place potatoes, skin on, in a 2 to 3 quart saucepan. Cover with an inch of cold water. Bring to a simmer, lower the heat to maintain a low simmer. Cook for 10 to 12 minutes until they are easily pierced with a fork. Strain the potatoes in cold water, set them aside to cool.
2 In a medium bowl whisk together the sour cream, green onions, dill, cider vinegar, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).
3 Cut the cooled potatoes in half lengthwise. Toss with the dressing. Chill for at least 1 hour before serving, to allow the potatoes to absorb some of the dressing.
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Links:
Potato salad with Greek yogurt and dill from TheKitchn
Potato Salad with Dill and Horseradish Aioli from A Thought For Food
Potato Salad with Dill and Tarragon from Life's Ambrosia
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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I made this for Easter Sunday; it was amazing! It really was the easiest potato salad I’ve ever prepared, and the taste was quite tart, which I enjoyed. It went over very well! I will definitely make this again!
It was terrible, too sour. I had to throw it in the garbage because it upset my stomach.
This was delicious! Sour cream is a huge improvement over mayo, in my opinion. Thanks, Elise!
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In Italy they make a “salad” out of potatoes which is just boiled potatoes, cut into bite-size pieces. The you sprinkle salt and drizzle olive oil and vinegar over it. Some people add chopped parsley as well. It’s a very simple side dish but I love it so much sometimes I just make it a meal!
I made a potato salad recently where I added the vinegar while hot (great idea!) and added the creamy dressing while the potatoes were still too hot, and it definitely made the dressing way runnier. Next time i’ll try it by waiting for the potatoes to cool!
In an aside, Elise, you might want to pass this potato salad recipe on to your dad – I just loved it! http://food52.com/recipes/23430-dill-pickle-potato-salad