Red Potato Salad With Sour Cream and Dill

By Addie

This potato salad is nicely seasoned with the addition of dried dill and chopped dill pickle, along with the tangy mayonnaise and sour cream dressing. It's a great salad to take along to the cookout, or serve as a side dish with lunch sandwiches.

Ingredients

• 2 pounds small red potatoes, scrubbed
• 3-4 eggs, hard-cooked and diced
• 2 ribs celery, diced
• 1/2 cup diced red onion
• 4 green onions, thinly sliced
• 2 tablespoons diced dill pickle
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon tarragon vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Step 1

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or 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.
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REVIEWS:

I loved that salad. I made it with the tiny little red farmer's market potatoes, unpeeled. The couple of changes I made were 1) cutting down in half the amount of mayo, 2) putting regular vinegar (a little more than indicated) and fresh tarragon instead of tarragon vinegar and 3) using one sweet red pepper instead of the celery since I didn't have celery on hand. My guests inhaled it:
I am "queen of the potato salads" and people often ask me to bring one to potlucks. I often change my recipes depending on my mood and have done sweet potato recipes vegan style and the like. I've been looking for a good basic dill potato salad and lucked up on this one. As others have said, it is easily modified with excellent results. I used a larger ratio of sour cream to mayo, rice wine vinegar, eggs, celery. I also add garlic powder, onion powder, a little squeeze of agave and a dash of cayenne to the mayo mixture. Fresh ground pepper and kosher salt to taste. It turned out absolutely delicious and this is going to be my go to recipe for the whole summer!

This was the greatest potato salad I have ever had. It was supposed to be for dinner, but my husband and I kept munching on it before dinner. Well so much for dinner. it was gone before then. I had to substitute the vinegar for white wine vinegar since I was unable to find tarragon vinegar at my local store. Also I omitted the pickles, because I don't eatanything that is pickled due to the salt content and I don't like the flavor of it in my salads.

It turned out wonderful; everyone raved about it. Here's what I did: I doubled the recipe, used 1 cup mayo, 1 cup sour cream, omitted the vinegar, only used 4 eggs (not 8 as it should have been if doubled), used Dijonaise instead of regular Dijon mustard, and used fresh chives instead of the larger green onions. After tasting it, it needed another good "top coat" from the salt shaker. I didn't have vinegar or enough eggs on hand but I made it anyway.
I was looking for a different potato salad. I used to work in a deli years about and they had a really good red dill portato salad.This recipe is better!! It's lower fat because it uses less maynaise then other salads I have made in the past and there's so much flavor. You will love every bite!!

I made this potato salad for a party a couple of days ago, and it got much praise from everyone. I made a couple of slight modifications (used apple cider vinegar instead of tarragon vinegar, and omitted the pickles), but otherwise it was pretty much the same. Absolutely delicious -- one of the best potato salads I've tasted!

I love the dill in this, However, I cut the mayo in half and added a little olive oil. I used red potatoes with the skin on (if you use organic, you dont have to worry about pesticides!) It was very tasty!!

I made this recipe for a BBQ and 3 people asked me for the recipe. The dill gives this recipe a really nice touch. You can tinker around with this recipe a bit and still enjoy the result. When I made this recipe before I used at least an extra pound of potatoes and forgot to increase the sour cream and mayonnaise. It was fine with less creaminess. I also did not peel the potatoes.

For years I have looked for the "perfect" potato salad recipe. This one is exceptional to say the least. I however use sweet onions, spicy deli mustard and red wine vinegar because I always have those items on hand. I never peel the potatoes either - because I hate that job.

"This was a quick, easy, delicious recipe. I did not use the celery and removed the egg yolks after cooking the eggs. It was a hit of the backyard bar-b-q today. Very flavorful! Great potluck dish. I will use this recipe again, soon.