DILL AND SOUR CREAM POTATO SALAD
A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.
Provided by Felix4067
Categories Potato
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2
DILL SOUR CREAM POTATO SALAD
This is an old favorite and is a nice change from traditional potato salad. Enjoy!
Provided by Kimber
Categories Salad Potato Salad Recipes No Mayo
Time 3h30m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 27.5 g, Cholesterol 15.2 mg, Fat 15.7 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 494.5 mg, Sugar 2.6 g
SOUR CREAM DILL POTATO SALAD
Quick summer salad, but I make it all year around. I reduce the fat content by using all reduced calorie product.
Provided by School Chef
Categories Low Protein
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210.1, Fat 12.8, SaturatedFat 4.2, Cholesterol 16.2, Sodium 417.6, Carbohydrate 21.9, Fiber 1.7, Sugar 2.8, Protein 2.7
SOUR CREAM AND DILL POTATO SALAD
Steps:
- Clean 5 lbs. red baby potatoes, put in cold water in a large pot (or 2) and bring to a boil. Continue boiling for 15-20 minutes, testing for tenderness. Add salt to the boiling water. Drain the hot water once tender and soak the potatoes in cold water. After, drain the potatoes completely. Cut the potatoes into bite-size pieces and reserve. Dressing: Blend the sour cream with the suger, salt and vinegar to taste. Add the dill and potatoes and chill.
KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS
This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden --- since everyone's tastes are different you may may need to adjust the amounts --- I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad --- cooking time is chilling time
Provided by Kittencalrecipezazz
Categories Potato
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash and scrub the outside of the new potatoes (do not peel).
- Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
- Remove to a bowl and cool to room temperature.
- Slice the cooled potatoes in half.
- Add in green onions and sliced eggs; toss to combine.
- In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
- Season with black pepper to taste if desired.
- Chill for a minimum of 3 or more hours before serving.
Nutrition Facts : Calories 381, Fat 19.8, SaturatedFat 10.2, Cholesterol 195.3, Sodium 154.8, Carbohydrate 41.2, Fiber 5.9, Sugar 7.6, Protein 11
SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)
Potato salad is versatile. You can play around with the ingredients, so don't let anything stop you. This is a Party Size recipe, but can be easily halved. I prefer peeled potatoes, but if you prefer unpeeled red potatoes, that's perfectly ok and it sure makes a prettier potato salad!
Provided by Ayah Elisabeth
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 432, Fat 18.9, SaturatedFat 6.1, Cholesterol 126, Sodium 801.2, Carbohydrate 56.9, Fiber 5.7, Sugar 6.4, Protein 10.2
DILL AND SOUR CREAM POTATO SALAD
Mustard and dill combine in this light and fresh version of a traditional potato salad recipe. From Land o'Lakes.
Provided by swissms
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 194.3, Fat 8.4, SaturatedFat 5, Cholesterol 16.9, Sodium 478.5, Carbohydrate 26.1, Fiber 2.8, Sugar 1.7, Protein 4.3
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