Reviewed: Apr. 25, 2012

I think this recipe needs shredded cheddar cheese, onion powder, garlic, and bacon bits! Needs more flavor!

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Reviewed: Sep. 25, 2011

I made this tonight for the second time. Both times my crowd loved it. Although I love vinegar its a little overpowering. This was better with Salata, a German seasoned mild vinegar, rather than with white vinegar. I also added more dill to it. Potato salad is a hard dish for me to make being allergic to mayo and miracle whip. This was a hit with my family and we will make it again!

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gwyn

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Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Aug. 20, 2011

If you make this as it is written it is horrible. All the changes folks have made probably DO make it better but it is sour at best and just tastes rotten, literally! Sorry!!

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Tina

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Louisville, Colorado, USA

Reviewed: Oct. 16, 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.....

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 28, 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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Dec. 20, 2009

Okay, I was not a huge fan of the salad, but my friend loved it so it got 4 stars. I used more than 4 cups of potatoes (probably close to double that) and just eyeballed the sour cream. I made this up the night before and added on an extra tbs of balsamic vinegar as well as garlic powder and doubled the amount of dill. It really needed it! I also added in the pickles the night before as well and let them sit with everything else. I have a friend who cannot eat mayo, so she was very excited about this recipe and said it tasted just like real potato salad. The guys dug it and I was just not feeling it. It's not bad, but I think the Tangy Potato Salad recipe from this site is way better!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Aug. 8, 2009

This recipe is awsome! My family just loved it and I didn't even add the oil or vinegar. Hard to believe some thought it was bland.

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Charlene

Reviewed: May 2, 2009

Excellent! Even my supposed potato salad hating fiance had seconds of this. I omitted the green onions and sprinkled in a little garlic powder. We loved it, thank you! :)

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CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Apr. 13, 2009

Very nice and refreshing. I didn't add the oil, pickle or tomato. Might try adding pickle and tomato next time, but didn't miss the oil. Nice crunch to it.

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