Dilled New Potato Salad
A refreshing dill-infused potato salad with peas and creamy dressing, perfect for picnics, barbecues, or as a cool side dish for any summer meal.
Ingredients
Instructions
- Scrub potatoes, cut into quarters, do not peel.
- Cook potatoes until just tender, do not overcook.
- Cool potatoes in a strainer with cold water.
- Cook peas in boiling water until done.
- Drain peas and rinse with cold water.
- When peas and potatoes are cool, thinly slice the red onion into partial rings.
- Add onion, mayonnaise (half a cup at a time), sour cream, and dill weed to the cooled potatoes and peas.
- Mix well until nicely coated with mayonnaise, not swimming.
- Lightly salt to taste.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. Fresh dill is ideal, but dried dill can work in a pinch—just use about one-third the amount. Ensure you cool the potatoes quickly to stop the cooking process; this prevents them from becoming mushy. If you're short on time, pre-cooked or frozen peas can substitute fresh peas effectively.
Serving Suggestions
This Dilled New Potato Salad is a delightful side dish for barbecues or picnics, pairs beautifully with Chicken In Orange Sauce, or can be served alongside grilled vegetables for a vegetarian meal. Garnish with additional dill or fresh herbs for a pop of color and flavor. Serve chilled or at room temperature for the best taste.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, avoid freezing the salad, as the potatoes and peas can become mushy when thawed. If needed, stir in a bit more mayonnaise or sour cream when serving leftovers to refresh the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled New Potato Salad contains roughly 17 calories, with 0g protein, 1g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare this salad a day in advance. Just be sure to store it in the refrigerator in an airtight container. The flavors will meld beautifully, but it's best to add the salt just before serving to keep the potatoes firm.
What type of potatoes are best for this salad?
New potatoes are ideal due to their creamy texture and thin skins, which you don't need to peel. However, you can also use red or Yukon Gold potatoes for similar results. Just ensure they are cut into uniform sizes for even cooking.
Can I add other ingredients to this salad?
Absolutely! Feel free to incorporate diced celery for crunch, hard-boiled eggs for protein, or even diced pickles for tanginess. Adjust the seasoning as needed to complement any added ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).