Dill And Sour Cream Potato Salad
Recipe: #2487
November 13, 2011
Categories: Salads, Potato Salad, Potatoes, Picnic, Low Cholesterol, Low Fat, Vegetarian, Herbs, Sour Cream, more
"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."
Ingredients
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 by Step Method
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
No special items needed.