Dill Potato Salad


New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs 5 mins
6 servings


  • 7 cups chopped new potatoes

  • 1 (8 ounce) container sour cream

  • 2 teaspoons chopped fresh dill weed

  • 1 teaspoon dried parsley

  • 2 tablespoons Dijon mustard

  • ½ teaspoon salt

  • ¼ teaspoon pepper


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.

  2. Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.

  3. Pour dressing over potatoes and toss gently. Chill before serving.

Nutrition Facts (per serving)

228 Calories
8g Fat
36g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 228
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 346mg 15%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 4g
Vitamin C 22mg 109%
Calcium 54mg 4%
Iron 1mg 3%
Potassium 677mg 14%

* 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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