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 RecipePrint
- 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
1 Cook the potatoes: 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 Make the dressing: 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 Prepare salad and chill: 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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