Sour Cream And Dill Potato Salad
A creamy, tangy potato salad featuring dill, sour cream, and relish, perfect for picnics, potlucks, or as a flavorful side dish for family gatherings.
Ingredients
- 8 large potatoes, cooked, diced and cooled ⓘ
- 4 boiled eggs, diced ⓘ
- 1/4 cup buttermilk ⓘ
- 1 small container sour cream ⓘ
- 1 1/2 cups mayonnaise ⓘ
- 1 cup pickle relish ⓘ
- 1 large onion, diced ⓘ
- 1 green pepper, diced ⓘ
- 1 tablespoon dill weed ⓘ
- 1/2 teaspoon garlic ⓘ
- 1/2 cup diced celery ⓘ
- 1 tablespoon mustard ⓘ
- salt and pepper to taste ⓘ
Instructions
- Mix together all ingredients except paprika in a large bowl.
- Chill the salad in the refrigerator for at least 1 hour to allow flavors to meld.
- Just before serving, sprinkle with paprika for added color and flavor.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or buttermilk. If you're short on ingredients, Greek yogurt can replace sour cream, and any type of pickles can substitute for relish. Fresh herbs like parsley can also enhance flavor. Make sure to taste and adjust salt and pepper according to your preference.
Serving Suggestions
This sour cream and dill potato salad pairs beautifully with grilled meats, making it a great side dish for summer barbecues. Serve it alongside dishes like 'French Fries' Casserole or with fresh veggies for a light meal. Garnish with additional dill or chopped green onions for a pop of color.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain the texture, avoid freezing as the potatoes may become mushy. If serving chilled again, simply give it a stir and add a splash of buttermilk or sour cream to refresh the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream And Dill Potato Salad contains roughly 1423 calories, with 24g protein, 209g carbohydrates, and 56g fat. It is an excellent source of potassium (88% of the Daily Value), vitamin C (73% of the Daily Value), and dietary fiber (51% of the Daily Value). Note that it is relatively high in sodium, at 2492mg per serving (108% 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 use different types of potatoes for this salad?
Yes, you can use any type of potato, but waxy potatoes like red or new potatoes hold their shape better and have a creamier texture. Avoid starchy potatoes like russets, as they may become mushy.
How long can I keep this potato salad in the fridge?
You can store this potato salad in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to maintain freshness and flavor.
Can I make this salad ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just be sure to give it a good stir and check the seasoning before serving.
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).