Dillandsourcreampotatosalad Recipes

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DILL SOUR CREAM POTATO SALAD



Dill Sour Cream Potato Salad image

This is an old favorite and is a nice change from traditional potato salad. Enjoy!

Provided by Kimber

Categories     Salad     Potato Salad Recipes     No Mayo

Time 3h30m

Yield 5

Number Of Ingredients 11

4 cups diced potatoes
1 cup chopped celery
3 green onions, sliced
3 tablespoons vinegar
3 tablespoons vegetable oil
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried dill weed
¾ cup sour cream
2 dill pickles, chopped
1 tomato, cut into wedges

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  • In a large bowl combine potatoes, celery and green onions.
  • In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  • Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 27.5 g, Cholesterol 15.2 mg, Fat 15.7 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 494.5 mg, Sugar 2.6 g

DILL AND SOUR CREAM POTATO SALAD



Dill and Sour Cream Potato Salad image

A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.

Provided by Felix4067

Categories     Potato

Time 10h5m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs unpeeled baby red potatoes (new potatoes)
2/3 cup mayonnaise
1 cup sour cream
1 tablespoon fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley
salt and pepper

Steps:

  • Put potatoes in a large pan, cover with water, and boil until tender.
  • Drain, and cut into bite-sized pieces, leaving skins on.
  • Combine remaining ingredients in a large bowl.
  • Add hot potatoes, and mix until well coated.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2

CREAMY DIJON-DILL POTATO SALAD



Creamy Dijon-Dill Potato Salad image

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

Steps:

  • Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
  • Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
  • Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
  • When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

SOUR CREAM POTATO SALAD



Sour Cream Potato Salad image

A tangy sour cream dressing turns a basic potato salad recipe into something special. See how to make this cookout staple without including eggs.

Provided by John Mitzewich

Categories     Side Dish     Dinner     Lunch

Time 2h30m

Yield 12

Number Of Ingredients 10

4 pounds potatoes
2 medium ribs celery (diced)
4 green onions (white and light green parts, chopped)
1 cup​ sour cream
1/2 cup mayonnaise
1/2 tablespoon​ Dijon mustard
1 teaspoon sugar
1/4 teaspoon cayenne
1 teaspoon salt (or to taste)
Black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Add the potatoes to a large pot and cover with water. Season with salt and bring to a boil. Cook until tender when pierced with a knife and drain.
  • When cool enough to handle, peel and cube the potatoes.
  • In a large bowl, combine the cooled potatoes, celery, and green onions.
  • In another bowl, combine the sour cream, mayonnaise, mustard, sugar, cayenne, salt, and pepper. Mix.
  • Add the dressing to the potatoes and toss well. Taste and adjust the seasoning.
  • Cover and refrigerate the potato salad for at least 2 hours before serving for best results. Enjoy.

Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Cholesterol 15 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 631 mg, Sugar 3 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g

MOM'S DILL POTATO SALAD



Mom's Dill Potato Salad image

This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.

Provided by Tsubaki

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 6

3 pounds new red potatoes
1 cup mayonnaise
¾ cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
1 pinch salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
  • Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 19.9 g, Cholesterol 13.3 mg, Fat 17.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 133.4 mg, Sugar 1.5 g

SOUR CREAM POTATO SALAD



Sour Cream Potato Salad image

Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It's perfect for picnics or potlucks.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 pounds medium red potatoes
1/2 cup Italian salad dressing
4 hard-boiled large eggs
3/4 cup sliced celery
1/3 cup thinly sliced green onions
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons celery seed
3/4 teaspoon salt

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 410 calories, Fat 33g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

RED POTATO SALAD WITH SOUR CREAM AND DILL



Red Potato Salad With Sour Cream and Dill image

This classic red potato salad recipe is enhanced by a tangy mayonnaise and sour cream dressing which combines beautifully with the fresh dill.

Provided by Diana Rattray

Categories     Side Dish     Salad

Time 22m

Yield 6

Number Of Ingredients 13

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

Steps:

  • Gather the ingredients.
  • Cut the potatoes into small, bite-sized chunks and place in a medium saucepan.
  • Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
  • Pour off water and set the pan in a 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.

Nutrition Facts : Calories 408 kcal, Carbohydrate 34 g, Cholesterol 142 mg, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, Sodium 475 mg, Sugar 4 g, Fat 26 g, ServingSize 6 servings, UnsaturatedFat 0 g

HORSERADISH-DILL POTATO SALAD



Horseradish-Dill Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 14

3 pounds small red potatoes, quartered
Kosher salt
3 tablespoons apple cider vinegar
8 ounces sugar snap peas, trimmed
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons horseradish, drained
2 tablespoons whole-grain mustard
1/2 teaspoon grated lemon zest
Freshly ground pepper
2 stalks celery, thinly sliced
1/2 cup fresh dill, roughly chopped
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

Steps:

  • Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
  • Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
  • Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.

SMASHED PICKLE SALAD



Smashed Pickle Salad image

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles - cucumbers fermented in salt and vinegar - in place of raw cucumbers. They're still crunchy, but also pack a fierce punch. Eat this salad alongside something rich, like grilled meats or schnitzel, or in a sandwich with deli meats, tinned fish or boiled eggs. While most pickles work, half-sour pickles are especially refreshing. (Avoid bread and butter pickles, which are too sweet.) Smashing the pickles opens them up to absorb dressing, and the act of doing so is just plain fun.

Provided by Ali Slagle

Categories     salads and dressings, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 medium red onion, thinly sliced
4 whole pickles (or 16 spears), plus 1 tablespoon brine
2 celery stalks, thinly sliced
1/4 cup sour cream
1/4 cup chopped dill fronds and stems
1 tablespoon mayonnaise

Steps:

  • In a medium bowl, stir together the red onion and pickle brine.
  • On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
  • Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)

SOUR CREAM DILL POTATO SALAD



Sour Cream Dill Potato Salad image

Quick summer salad, but I make it all year around. I reduce the fat content by using all reduced calorie product.

Provided by School Chef

Categories     Low Protein

Time 45m

Yield 10 serving(s)

Number Of Ingredients 8

2 lbs red potatoes
1/2 cup red onion, diced
1 cup sour cream
1 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon dill
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Wash potatoes.
  • Boil till tender.
  • Let chill slightly.
  • Slice or quarter put in bowl.
  • Blend together all other ingredients.
  • Pour dressing over potatoes.
  • Chill.

Nutrition Facts : Calories 210.1, Fat 12.8, SaturatedFat 4.2, Cholesterol 16.2, Sodium 417.6, Carbohydrate 21.9, Fiber 1.7, Sugar 2.8, Protein 2.7

POTATO SALAD WITH SOUR CREAM



Potato Salad with Sour Cream image

I'm a big fan of potato salad but don't really care for heavy mayonnaise dressings. A sour cream dressing turns a classic recipe into a dish my family and I really enjoy.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

6 cups diced cooked potatoes
1 cup chopped celery
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped green pepper
1/4 cup sliced green onions
6 hard-boiled large eggs
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon prepared mustard
4 teaspoons white vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery seed, optional

Steps:

  • In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. , Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours.

Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 495mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

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This is a very nice summery alternative to traditional potato salad. The dill gives it a flavour unlike anyone else's potato salad, and the red potatoes make it more diabetic-friendly than traditional as well. Prep time includes boiling potatoes; cook time is for refrigeration.
From recipezazz.com


SOUR CREAM DILL POTATO SALAD - RECIPE | COOKS.COM
2 hard-cooked eggs, sliced. In a small bowl, combine sour cream, mayonnaise, vinegar, salt, pepper and dill weed; mix well. In a mixing bowl, combine potatoes, celery, onions and eggs. Add sour cream mixture and toss lightly. Chill several hours to blend flavors. Makes about 5 cups.
From cooks.com


CREAMY DILL POTATO SALAD - SPEND WITH PENNIES
2014-07-03 Instructions. Boil the potatoes until tender (approx. 15-20 minutes). Cool and cut into bite sized pieces. In a large bowl, mix all ingredients except the potatoes. Combine cooled potatoes with dill mixture and refrigerate at least one hour.
From spendwithpennies.com


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