Sour Cream Dill Potato Salad Recipe
This sour cream dill potato salad is made with red potatoes, celery, red onion, fresh dill, parsley, and chives in a creamy mayo and sour cream dressing. It is an easy make-ahead side dish for fish tacos, fried chicken, burgers, and summer cookouts.
Ingredients
- 1 24-ounce bag small red potatoes, washed and quartered, skins left on
- ⅓ cup finely diced celery
- 3 tablespoons finely chopped red onion or thinly sliced scallions
- ⅓ cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 tablespoon finely chopped fresh dill plus more for garnish
- 1 tablespoon chopped fresh parsley
- 1 tablespoon thinly sliced chives plus more for garnish
- ½ teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Boil the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander and spread them out on a sheet pan. Let them cool completely to room temperature. Warm potatoes can loosen the dressing.
- Whisk the dressing: In a large bowl, whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, ½ teaspoon kosher salt, and freshly ground black pepper.
- Add the vegetables and herbs: Stir the celery, red onion or scallions, dill, parsley, and chives into the dressing.
- Add the cooled potatoes and gently fold with a rubber spatula until everything is evenly coated. Try not to break up the potatoes too much.
- Cover and refrigerate for at least 1 hour, or overnight. Taste the salad cold and add more salt if needed. Garnish with extra chives and dill before serving.
Notes
For the best texture, cool the potatoes completely before adding them to the dressing.
Potatoes absorb salt as they chill, so taste the salad again before serving and add another pinch of kosher salt if needed.
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended.
Nutrition
Calories: 120.3kcalCarbohydrates: 7.2gProtein: 1gTotal Fat: 9.8gSaturated Fat: 1.7gCholesterol: 6.4mgSodium: 298.9mgPotassium: 195.5mgFiber: 0.9gSugar: 1.6g
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