Dill And Sour Cream Potato Salad

8
Servings
1h
Prep Time
8h
Cook Time
9h
Ready In


"This is a very nice summery alternative to traditional potato salad. The dill gives it a flavour unlike anyone else's potato salad, and the red potatoes make it more diabetic-friendly than traditional as well. Prep time includes boiling potatoes; cook time is for refrigeration."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (220.1 g)
  • Calories 204.7
  • Total Fat - 8 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 15.1 mg
  • Sodium - 200.5 mg
  • Total Carbohydrate - 28.3 g
  • Dietary Fiber - 4.5 g
  • Sugars - 0.9 g
  • Protein - 6.7 g
  • Calcium - 108.1 mg
  • Iron - 5.8 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.1 mg

Step 1

Place potatoes in a large pan; cover with water and boil until tender, about 15 minutes.

Step 2

Drain, cool until able to handle (about 20 minutes), and cut into bite-sized pieces.

Step 3

Combine remaining ingredients in a large bowl; add potatoes and stir until well-coated.

Step 4

Cover and refrigerate at least 8 hours before serving.

Tips & Variations


No special items needed.

Related

HildasPantry

Test tried this before making it for Easter. Cut the recipe down to one serving. It was rather bland with no onions, and it could use some eggs too. With those changes I might make it again, but won't as written.

review by:
(17 Apr 2019)