Mom's Dill Potato Salad

Mom's Dill Potato Salad

40
Tsubaki 1

"This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes."
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Ingredients

2 h 30 m servings 245 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
  2. Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Reviews

40
  1. 53 Ratings

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Most helpful positive review

After making a few minor changes such as adding a little celery seed and increasing the sour cream to 1 cup and decreasing the dillweed to 1-1/2 TBSP, we found this to be a wonderful potato sala...

Most helpful critical review

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 ...

After making a few minor changes such as adding a little celery seed and increasing the sour cream to 1 cup and decreasing the dillweed to 1-1/2 TBSP, we found this to be a wonderful potato sala...

Simple and delicious! If you love the flavor of dill, you'll LOVE this potato salad! It tastes a little bit like "sour cream and onion" due to the green onion in this. I followed the recipe e...

Really simple and very tasty. I added celery which just gave it a nice crunch.

This is very good. Reminds me of vegetable dip. A shortcut is to slice your potatoes into bite sized pieces before you boil them.

This was a very good and simple potato salad! I did add just a little celery seed, will make this again & again!

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 ...

i make this all the time, sometimes with hard boiled eggs. the trick is to keep adding dill until it's very noticable

best homemade potato saled ever. used only 1 1/2 tbsp dill and upped the sour cream to a cup. yummy. oh and i used light mayo.

I first did this with the potatoes to thick and so it was good but when i made the pieces smaller it made a world of difference. This recipe taste the same as my fav from Antone's sandwiches.