Creamy New Potato Salad

"My family is not fond of traditional potato salad, or what they call "yellow potato salad", so I concocted this out of several different recipes. It is now requested at every gathering and I always have an empty bowl! Its really good with barbecue too."
photo by Peter J photo by Peter J
photo by Peter J
photo by Mama Cee Jay photo by Mama Cee Jay
photo by Marla Swoffer photo by Marla Swoffer
Ready In:




  • Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
  • Add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
  • Drain and cool completely.
  • Cut potatoes crosswise into quarters.
  • Combine potato, chopped green onions, and celery in a large bowl; toss gently.
  • Combine mayonnaise and next 9 ingredients; stir well.
  • Add to potato mixture, tossing gently to coat.
  • Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.

Questions & Replies

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  1. i like it!!!!!!!!!!!
  2. Very good. Will definitely make this again. I used russet potatoes, as that is what I had on hand. Also doubled the scallions and nearly doubled the celery. I really liked the creaminess of the sour cream and the flavor of the dill. Delicious!
  3. Makes a really great change and I also preferred it over traditional recipes. I didn't have any red potatoes so used bintje, but I think any good boiling potato would work well with or without the skin. It has a wonderful blend of flavours and a nice creamy texture.
  4. Very tasty. A nice variation on an old favorite.
  5. Finally a recipe without the dreaded mustard or raw onion (scallions don't count)! This was perfect and I will definitely make it again. The only change I made was to leave out the celery seed which I don't care for.


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