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Sour Cream and Dill Potato Salad Recipe

Sour Cream and Dill Potato Salad
Source: PGeveryday

Ingredients

  • 2.3 kilograms (5 pounds) of red bliss potatoes diced to about 1-inch pieces
  • 1 small red onion, diced
  • 1 small bunch of dill, chopped finely
  • 1 bunch of scallions, diced finely
  • 2 cloves of garlic, minced finely
  • 225 grams (8 ounces) of sour cream
  • 30 millilitres (2 tablespoons) of whole grain mustard
  • 30 millilitres (2 tablespoons) of apple cider vinegar
  • 5 millilitres (1 teaspoon) of coarsely ground black pepper
  • 5 to 10 millilitres (1-2 teaspoons) of sea salt
  • 5 to 10 millilitres (1-2 teaspoons) of honey
PREP TIME
2h30m
COOK TIME
45m
TOTAL TIME
3h15m
YIELD
(serves 7 people)

Instructions

  • Place the diced red potatoes into a pot of cold water and slowly bring to a boil.
  • Check the firmness of the potatoes in the water with a fork often, and cook until a fork easily passes through a potato piece.
  • Strain and rinse with cold water and allow the potatoes to cool in the refrigerator for 2 hours.
  • While the potatoes are cooling, combine all of the other ingredients in a large mixing bowl, remembering that the salt will need to be adjusted after the potato salad sits for a few hours.
  • Add the cooked potatoes and thoroughly mix together.
  • Store in an airtight container until serving.

Side Dishes

A recipe from PGeveryday

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