Dill and Sour Cream Potato Salad
photo by teresas
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 cups water
- 1⁄2 teaspoon salt
- 6 cups quartered small red potatoes
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons country-style dijon mustard
- 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
directions
- 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.
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Reviews
-
This is a nice change from the normal potato salad. I thought the dijon mustard was the most dominate although I had expected it to be the dill. It is very creamy. The only change I made with the exception of cutting the recipe in half was to use a mixture of red potatoes and Yukon gold. Thanks for posting. :)
RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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