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.
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
- Mediterranean Potato Salad
- German Potato Salad
- Creole Potato Salad
- Provencal Potato Salad
- Potato Salad With Bacon and Apples
New Potato Salad With Sour Cream and Dill
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
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.
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!).
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)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||10%|
|Total Sugars 2g|
|Vitamin C 12mg||62%|
|*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.|