New Potato Salad With Sour Cream and Dill

Easiest potato salad ever! This recipe is made with small new potatoes, sour cream, and dill. Serve at a picnic, potluck, or any summertime meal.

New Potato Salad with Sour Cream and Dill
Elise Bauer

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 Secret to Tasty Potato Salad? Sour Cream

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
Elise Bauer

Variations on This Potato Salad

Our readers always have helpful ideas for tweaking recipes. Here are some fun ideas:

  • Temper the sourness of sour cream and vinegar by adding a little mayo.
  • Add some diced red pepper for color.
  • Mix in some Dijon mustard.
  • Mix in some Parmesan cheese.
  • Add the dressing while the potatoes are still hot and whole. After the potatoes have cooled, cut the dressed potatoes in half.

More Extraordinary Potato Salads

From the Editors Of Simply Recipes

New Potato Salad With Sour Cream and Dill

Prep Time 10 mins
Cook Time 25 mins
Chilling 60 mins
Total Time 95 mins
Servings 6 to 8 servings


  • 2 pounds small red-skinned new potatoes

  • 3/4 cup sour cream

  • 1/2 cup minced green onions, including the green parts

  • 1/3 cup apple cider vinegar

  • 1 heaping tablespoon minced fresh dill

  • 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 and set them aside to cool.

  2. Make the dressing:

    In a medium bowl whisk together the sour cream, green onions, cider vinegar, dill, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).

  3. Prepare the salad and chill:

    Cut the cooled potatoes in half lengthwise. Gently toss with the dressing. Chill for at least 1 hour before serving to allow the potatoes to absorb some of the dressing.

Nutrition Facts (per serving)
153 Calories
4g Fat
26g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 153
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 11%
Cholesterol 13mg 4%
Sodium 334mg 15%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 3g
Vitamin C 12mg 62%
Calcium 45mg 3%
Iron 1mg 8%
Potassium 660mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.