Creamy Dill Potato Salad

photo by Dienia B.
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 675 g baby red potatoes
- 125 ml frozen baby peas
- 6 slices bacon, chopped & fried
- 4 green onions, sliced
- 1⁄2 medium red pepper, cut into bite size pieces
- 125 ml light cream cheese, softened
- 125 ml 1% fat buttermilk
- 50 ml fresh dill, chopped
- sea salt, to taste
- fresh ground pepper, to taste
directions
- Slice, but do not peel, baby potatoes in half (quarter if they are larger).
- Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). Add peas during last minute. Drain and place in a large bowl.
- Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
- In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
- Pour dressing over potato mixture and stir to coat.
- Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
- Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.
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