Sour Cream And Dill Potato Salad Recipes

DILL SOUR CREAM POTATO SALAD

Steps:

• 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.
• In a large bowl combine potatoes, celery and green onions.
• In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
• Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

DILL AND SOUR CREAM POTATO SALAD

Steps:

• Put potatoes in a large pan, cover with water, and boil until tender.
• Drain, and cut into bite-sized pieces, leaving skins on.
• Combine remaining ingredients in a large bowl.
• Add hot potatoes, and mix until well coated.
• Refrigerate overnight before serving.

MOM'S DILL POTATO SALAD

Steps:

• 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.
• 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.

SOUTHERN DILL POTATO SALAD

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
• In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
• Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

SOUR CREAM DILL POTATO SALAD

Steps:

• Wash potatoes.
• Boil till tender.
• Let chill slightly.
• Slice or quarter put in bowl.
• Blend together all other ingredients.
• Pour dressing over potatoes.
• Chill.

RED POTATO SALAD WITH SOUR CREAM AND DILL

Steps:

• Gather the ingredients.
• Cut the potatoes into small, bite-sized chunks and place in a medium saucepan.
• Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
• Pour off water and set the pan in a larger pan of cold water to cool the potatoes quickly.
• In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
• In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard . Add to the potatoes and stir gently to combine.
• Fold in the dill and add salt and pepper to taste.

DILL AND SOUR CREAM POTATO SALAD

Steps:

• Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.

SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)

Steps:

• Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
• Combine sour cream, mayo, and mustard in a medium size bowl.
• Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
• Cover and refrigerate overnight, if possible.