Dill Sour Cream Potato Salad Recipe - Allrecipes.com
Dill Sour Cream Potato Salad Recipe
  • READY IN 3+ hrs

Dill Sour Cream Potato Salad

Recipe by  

"This is an old favorite and is a nice change from traditional potato salad. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    3 hrs 30 mins


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. In a large bowl combine potatoes, celery and green onions.
  3. In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  4. Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2008

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...

Most Helpful Critical Review
Oct 18, 2010

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.....


26 Ratings

Jun 01, 2010

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.

Jul 27, 2008

This was a little too tangy for my taste. I would go easy on the vinegar.

Aug 25, 2007

This potato was very fresh tasting. We used fresh dill from our garden. Definitely a keeper.

Jul 24, 2003

My husband especially liked this because he isn't a fan of mayonnaise-based potato salads. It tasted a lot like baked potatoes.

Jul 24, 2003

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.

Jul 19, 2006

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.


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  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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