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Red Potato Salad With Sour Cream and Dill

User Rating 4.5 Star Rating (9 Reviews)


Red Potato Salad

Red Potato Salad

Diana Rattray
This potato salad is nicely seasoned with the addition of dried dill and chopped dill pickle, along with the tangy mayonnaise and sour cream dressing. It's a great salad to take along to the cookout, or serve as a side dish with lunch sandwiches.


  • 2 pounds small red potatoes, scrubbed
  • 3 to 4 eggs, hard-cooked and diced
  • 2 ribs celery, diced
  • 1/2 cup diced red onion
  • 4 green onions, thinly sliced
  • 2 tablespoons diced dill pickle
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Great salad even with less mayo, Member cnsullivan1

I loved that salad. I made it with the tiny little red farmer's market potatoes, unpeeled. The couple of changes I made were 1) cutting down in half the amount of mayo, 2) putting regular vinegar (a little more than indicated) and fresh tarragon instead of tarragon vinegar and 3) using one sweet red pepper instead of the celery since I didn't have celery on hand. My guests inhaled it: nothing left in the dish ! Definitely a recipe I will do again.

2 out of 2 people found this helpful.

See all 9 reviews

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