Rating: 4.05 stars
87 Ratings
  • 5 star values: 34
  • 4 star values: 32
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1

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.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

228 calories; protein 4.3g; carbohydrates 35.5g; fat 8.1g; cholesterol 16.7mg; sodium 345.9mg. Full Nutrition
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Reviews (66)

Most helpful positive review

Rating: 5 stars
09/01/2003
Loved this potato salad!! I did make a few adjustments. I used 3 lbs. of red skins cooked and cut into small chunks. Salted and peppered them. In another bowl....I made the dressing...1 c. no fat sour cream 1 c. mayo 3 scallions chopped small handful fresh parsley-chopped fresh chopped dill and the dijon mustard. Mixed and tossed with the potatoes. Chilled and served the next night with BBQ brisket. Family inhaled this! This was the first time I made potato salad without the traditional carrots celery etc. Will make again very soon! Read More
(92)

Most helpful critical review

Rating: 3 stars
05/14/2011
This was diffrent but not too bad. It got better the longer it sat in the fridge. Good for a change but I think I'll stick to another recipie. It would go with fish really good because of all the dill. Read More
(6)
87 Ratings
  • 5 star values: 34
  • 4 star values: 32
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
09/01/2003
Loved this potato salad!! I did make a few adjustments. I used 3 lbs. of red skins cooked and cut into small chunks. Salted and peppered them. In another bowl....I made the dressing...1 c. no fat sour cream 1 c. mayo 3 scallions chopped small handful fresh parsley-chopped fresh chopped dill and the dijon mustard. Mixed and tossed with the potatoes. Chilled and served the next night with BBQ brisket. Family inhaled this! This was the first time I made potato salad without the traditional carrots celery etc. Will make again very soon! Read More
(92)
Rating: 5 stars
07/20/2010
Excellent potato salad! I made this for a BBQ and everyone loved it. I used 3 lbs. of red skinned potatoes and because I wanted a little crunch I added 1/2 cup of finely chopped celery and 4 choppped green onions. For the dressing I used 1 & 1/4 cups each of lite sour cream and lite mayo, 1 Tbsp. of dill weed, kept the rest of the ingredients the same and added a couple dashes of white wine vinegar. I let it set overnight and the flavors blended together very nicely. It was a great change from your regular potato/egg salads. Read More
(62)
Rating: 5 stars
07/27/2003
Absolutely easy and wonderful recipe. I did not peel potatoes and it made the salad have a nice pop of color. Rave reviews from all who tried it and I am going to make it one of my regular dishes. Read More
(34)
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Rating: 4 stars
06/15/2006
My fiance and I really enjoyed this recipe with a few alterations. I used 10 small-med red potatoes boiled w/skin and cubed while warm. Using tips from other reviewers I made the dressing using 1/2 cup reduced fat mayo a little more than 1/2 cup light sour cream 2-3 tbs red wine vinegar 1.5 tsp dried dill 1 tsp dried parsley 1/2 tsp sugar 1 stick celery-minced several dashes of cayenne several dashes of garlic powder salt & pepper to taste. It was a little dill heavy but in a good way as my fiance is very fond of dill. Also the amounts I used are more like guidelines. I added a little more of this or that until I thought it tasted "right." And to make sure I had the right amount of dressing to potatoes I added the dressing to 3/4 of the potatoes I prepared and added more until the ratio looked about right. Mashed the rest as to not waste. I would have added bacon bits but we have a vegetarian in the house so we added some to our individual servings. I will certainly be making this potato salad again. Read More
(21)
Rating: 4 stars
09/03/2007
I just made this and am rating it while still warm. I gave it 4 stars for the recipe as written but I would give it 5 with these changes. This was really good with 2 TBS of FRESH parsley. (I kept adding more). I think this made it for I had to use dry dill (fresh would have been better). I substituted a couple TBS. of mayo. This does need an acidic ingredient which I added in the form of citric acid in the homemade dill dip mix I added. Lemon juice could substitute with some instant minced onion and dry garlic. HINT: Make the dressing taste like a good salty dill dip that you like THEN mix in! You shouldn't be disappointed. Read More
(20)
Rating: 5 stars
08/30/2003
This is an excellent recipe! My husband and I do not usually eat potato salad but we will now. I used 1/2 reduced fat sour cream and added crumbled bacon and it turned out great. I can't wait to get rave reviews at our family get togethers! Read More
(15)
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Rating: 3 stars
05/14/2011
This was diffrent but not too bad. It got better the longer it sat in the fridge. Good for a change but I think I'll stick to another recipie. It would go with fish really good because of all the dill. Read More
(6)
Rating: 5 stars
07/24/2003
This recipe was excellent! My husband has requested that I make this potato salad from now on... Thanks for the great recipe Sara! Read More
(5)
Rating: 4 stars
07/22/2004
I really liked this recipe. A lite refreshing summer treat. I used red potatoes added a 1/2 pack of Hidden Valley Ranch and three extra tbsp. of sour cream. It was very yummy. I will definatly make again! Read More
(5)