Recipe by Kimber
"This is an old favorite and is a nice change from traditional potato salad. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green onions, sliced
dried dill weed
dill pickles, chopped
tomato, cut into wedges
i simplified the recipe by leaving out the tomato, pickles and sourcream...used white onion instead of green.... and it was EXCELLENT!!!! thanks so much for the recipe...
I love dill and I love sour cream but I'm being generous giving this 3 stars. Since the submitter didn't specify what type of potatoes, I used red skinned and left the skin on, the type of vinegar also wasn't specified so I used white wine vinegar and cut that down to only 1/2 tsp. I upped the dill to one Tbsp. and left out the veg. oil and dill pickles as I thought those two ingredients in particular would ruin this completely. I won't be making this again.....
A surprising disappointment. This was a beautiful salad that appeared to have everything going for it. I used fresh dill and lots of it. Knowing I don't like an overpowering vinegar tang, I cut back on the vinegar to two tablespoons. I mixed in the sour cream and, because it was so pretty at that point, speckled with its flecks of fresh dill, green onion and celery, reluctantly added the chopped dill pickle - and I almost immediately knew I would regret it. Unfortunately, this was still too vinegary, all but obliterating the fresh taste of the dill, celery and green onion and the mellow creaminess of the sour cream. This would have been so much better with very little or even NO vinegar, especially if you're going to add the dill pickle, which I really would have preferred left out altogether. And come to think of it, I'm not sure what the need for the oil was. That could have easily been left out as well. I have a feeling there will be lots of leftovers.
This was a little too tangy for my taste. I would go easy on the vinegar.
This potato was very fresh tasting. We used fresh dill from our garden. Definitely a keeper.
My husband especially liked this because he isn't a fan of mayonnaise-based potato salads. It tasted a lot like baked potatoes.
Love it. Not a potato salad fan, especially mustard style, but, I love this. I have made it twice, and the 2nd time I ommitted tomatoes and added the pickles immediately, then let it chill. Brought it to a tailgate and everyone loved it.
I made this for a cookout & everyone loved it. I used steamed red potatoes and a handful of fresh dill. I didn't measure the sour cream, but I'm sure it was more. Instead of regular vinegar I used two tablespoons of white wine vinegar. I topped with three tomatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Dill Sour Cream Potato Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 141
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make tasty potato salad, old-school style!
A picnic classic, this country-style potato salad has a zesty zing!
See how to make a classic potato salad with eggs, sweet pickles, and mayo.