Reviewed: Aug. 16, 2009

I was happy with how this turned out. Like everyone else in this thread, I fudged on some of the amounts, and added a bit extra salt and pepper. Since they don't sell fresh dill in small quantities (2 tsp.) I added probably twice that because I wanted to get my money's worth. I had these potatoes with some devilishly spicy ribs, and it was an excellent and soothing contrast.

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HouseCentipede

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Reviewed: Jul. 15, 2009

I used fat free sour cream to reduce calories and fat. I liked this better than reg. potato salad with mayo. It's a good sub. if you have vegetarians or folks who can't have eggs. Use tofu sour cream to make it vegan.

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Ada

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

This was delicious! I added a little more dijon as well as lemon juice and fresh green onions. I also like the flavor of dill A LOT, so I used a good portion of my homegrown dill, and will now have to wait until more grows back. lol. Tasty and easy for a quick side dish!

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Sonicrev7

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Reviewed: Apr. 26, 2009

This is a great recipe but to keep it from tasting bland I toss my warm drained potatoes with Italian Dressing and let it chill and marinate overnite and add the other ingredients and dressing before serving. Instead of straight sour cream I use 1/2 cup of mayo mixed with 1/2 cup of sour cream. Also I top mine with bottled real bacon bits and shredded cheddar cheese

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Shugooo

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Reviewed: Feb. 12, 2009

Good stuff-added a little more dill and since we like a creamier tater salad, added in more sour cream. Also sprinkled in some garlic salt.

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NANCYH

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 16, 2008

I made this to go with my Neat Sloppy Joes...the only thing I did differently was add some finely chopped celery for the crunch, & just the fact that we are big celery fans. I also used sliced green onions (tops, too). It was really good with left-overs for more summer meals.

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smw

Cooking Level: Expert

Home Town: Burlington, Iowa, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Jun. 19, 2008

I don't know if I didn't add enough of the dijon mustard, but it wasn't tangy enough for my liking. Perhaps add some onion and celery and chopped up dill pickles to give it an added kick.

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missmarie

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

I used majonaise instead of sour cream and used a lot more dill. It was good, but simple and not particularly flavorful. Next time I will add pickle relish and more dijon.

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: May 5, 2008

I added celery and egg and that helped the recipe a lot. I also did 1/2 sour cream 1/2 mayo....as a true southern girl, I couldn't resist! Yum!

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BBELL1234

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 2, 2008

Bland....

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Jan. 11, 2008

This was okay... we decided it would have been better with a little mayo mixed in, but we were out (how a southern girl runs out of mayo, I don't know!). I usually make a mayo based salad, which is much better, but we are trying to make more healthful choices. I used lowfat sour cream, and I did add a small handful of mozz cheese. We'll try it again with a spoonful of mayo added in.

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VICTORSFRIEND

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

Sorry. I followed the recipe exactly but his was very bland. Better to buy at grocery store or BBQ restaurant.

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lyndoski

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Reviewed: Oct. 18, 2007

I am so pleased to find a recipe that doesn't use mayo! This is excellent. I added a green onion and used fresh parsley. Also, I didn't peel the potatoes -- much of their nutrients are in, or just below, their skin. Thanks for a great potato salad.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 3, 2007

I just made this, and am rating it while still warm. I gave it 4 stars for the recipe as written, but I would give it 5 with these changes. This was really good with 2 TBS of FRESH parsley. (I kept adding more). I think this made it, for I had to use dry dill (fresh would have been better). I substituted a couple TBS. of mayo. This does need an acidic ingredient, which I added in the form of citric acid in the homemade dill dip mix I added. Lemon juice could substitute, with some instant minced onion and dry garlic. HINT: Make the dressing taste like a good salty dill dip that you like, THEN mix in! You shouldn't be disappointed.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jul. 24, 2007

This is an excellent recipe though I’ve varied the ingredients slightly. I added one large sweet potato for a little extra colour and taste. I also reduced the amount of sour cream and replaced with mayonnaise as well as added slightly more dill weed then suggested. It’s a tasty dish!

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Amy Jeninga

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Reviewed: Jul. 23, 2007

This was super easy to make and delicious. I followed what another reviewer said and used 1 c. mayo and 1 c. sour cream. And also added some chopped scallions and celery. Using unpeeled red potatoes made it perfect.

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magicbeanbuyer

Cooking Level: Expert

Home Town: Jackson, New Jersey, USA

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Reviewed: Jul. 5, 2007

Yummy! I really hate mayo, so sour cream sounded great!! it was a little bland, but i added garlic, onion, and some other random spices i had in my kitchen and it turned out great!

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STUMBLEIN1

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 24, 2007

I am having a party and my neice is allergic to eggs so I was looking for a good potato salad recipe without mayo. This is quite good. I used fresh parsley instead of dried because it's in my garden! I also added a tablespoon of white sugar which I think gave it the sweetness it was missing without mayo. Quite tasty even though I'm a real mayo fan.

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Raspberry

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2007

I thought this recipe was ok. There was no real zip to it...kinda bland like it needed more salt or onions added to the mix rather than just on top. Will try again, but with a few additions. I liked the fact that there was no mayo, just sour cream, which I used the light version.

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DEHeather

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Reviewed: May 9, 2007

this is a good starter recipe but I added some ingredients to inhanse the flavor or else it would have been very bland. i read the reviews for this recipe and made these changes: i used 9 cups of new potatoes. added 1/2 cup light mayo. about a 1/4 cup red wine vinegar. 1/2 of a medium sized red onion minced. 3 or 4 green onions chopped. some garlic salt a dash or two. 5 hard boiled eggs chopped. and some fresh parsley chopped about a lg palm full. i let it chill overnight and the next evening it was absolutely wonderful. if you like dill this is great although i did use a lil less dill than it called for. i would most definitely make this again and many times after that i'm sure. my new fav version i think.

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Kristin13

Cooking Level: Intermediate

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