Reviewed: May 27, 2012

Yum! I love this potato salad! My mom used to make it sometimes too. I used fresh dill instead of dried, and I diced up my potatoes before boiling them. Whenever I make tato salad, I always drain the potatoes and then season them generously with salt and pepper while they're still warm. I think maybe it helps to flavor them up a little. Thanks for the great recipe!

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: May 23, 2012

Mmmm, mmmm! This is delicious! I must admit, I did use fresh herbs (dill & chives) because my garden is growing, and I like to use it ; ). I'll definitely make this again, thanks for sharing your recipe!

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Reviewer:

jrbaker

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Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 15, 2011

I think this is my new FAVE potato salad...YUM! I did follow the other reviewers advice (increased sour cream to 1 cup and decreased dill to 1 1/2 TB). I also added a little celery and garlic salt. My sour cream and mayo used were both light, turned out delish!

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Reviewer:

JLD

Reviewed: Sep. 5, 2011

Yummy, yummy if you love dill like I do!

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Reviewer:

pachinsin

Cooking Level: Intermediate

Reviewed: Aug. 14, 2011

I liked the idea of this for its simplicity but found it pretty tasteless before I did a lot of doctoring. I added a lot more dill (I used fresh), celery salt, Jane’s Krazy Mixed Up Salt, and some thinly sliced radishes and celery. There was also a little too much mayonnaise for my liking, so I mellowed out the tang with more sour cream. Basic recipes are nice to build upon, but they should also stand alone on their own merits without tinkering being necessary.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 31, 2011

If you don't like mustard based potato salads, this is the salad for you. I made a 10 lbs salad, and my goodness did it go fast! In fact I'm making it again this weekend, and everyone is chomping at the bit for some more. What a great salad!

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Reviewer:

PartyLiteLover

Reviewed: Jun. 9, 2011

I've been trying to find the recipe that is similar to the deli salad I get from Kroger. This is pretty close, but I had to make some changes. I had to use russets, as it was all I had. It was okay, but I'll defnitely use red or yukon gold potatoes next time because the waxy potatoes hold up better. I also upped the sour cream to equal the mayo. I think I'll cut back on the mayo next time because it was way to mayo-tasting. I added about 4 cloves of minced garlic, and I used a LOT more dill weed. I also drizzled a lot of olive oil in it to give it that similar taste to Kroger's. I forgot the green onions, but I have lots left, so I'm definitely going to add it to the salad. I might even try adding a little celery seed like another reviewer suggested. Hubby actually likes this version a lot more than Kroger's version! Thanks for the recipe!

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Reviewer:

tessakib

Cooking Level: Expert

Home Town: Oxford, Michigan, USA

Living In: Owosso, Michigan, USA

Reviewed: Jun. 9, 2011

I was disappointed. I love all the ingredients, but mixed together seemed heavy and lacked flavor. Will not make again.

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Reviewer:

sherylita

Living In: Redding, California, USA

Reviewed: Apr. 25, 2011

Excellent .....used 3/4c of low fat sour cream, 1/2c low fat mayo made with olive oil, and 1/2c fat free plain yogurt. Also used fresh dill and more than the recipe calls for. Extremely tasty and sits well in the fridge ad I made this on Friday for Easter Sunday and the flavors melded perfectly. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Dec. 21, 2010

This is easy and yummy! I swapped the quantities of mayonnaise and light sour cream and only used 1T dill, which is plenty (and I love dill). Then at the last minute I also chopped up some dill pickles to mix in, and garnished it will dill pickle spears. I'll be making this again!

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