Recipe By sal
Rating
Published Jun 8th
Prep 20m Cook 15m Additional 30m Ready In 1h 5m
Servings 6 servings Calories 228.4

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Recipe Ingredients

  • 7 cups chopped new potatoes
  • 1 (8 ounce) container sour cream
  • 2 teaspoons chopped fresh dill weed
  • 1 teaspoon dried parsley
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Cooking Directions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
  2. 2 Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
  3. 3 Pour dressing over potatoes and toss gently. Chill before serving.

Nutrition Facts

  • Calories 228.4
  • Carbohydrate 35.5 g
  • Cholesterol 16.7 mg
  • Fat 8.1 g
  • Fiber 3 g
  • Protein 4.3 g
  • Saturated Fat 5 g
  • Sodium 345.9 mg
  • Sugar 1.5 g

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Reviews

  1. This was diffrent but not too bad. It got better the longer it sat in the fridge. Good for a change but I think I'll stick to another recipie. It would go with fish really good because of all the dill.
  2. Excellent potato salad! I made this for a BBQ and everyone loved it. I used 3 lbs. of red skinned potatoes and because I wanted a little crunch I added 1/2 cup of finely chopped celery and 4 choppped green onions. For the dressing I used 1 & 1/4 cups each of lite sour cream - Read more ...
  3. I just made this and am rating it while still warm. I gave it 4 stars for the recipe as written but I would give it 5 with these changes. This was really good with 2 TBS of FRESH parsley. (I kept adding more). I think this made it for I had to use dry - Read more ...
  4. My fiance and I really enjoyed this recipe with a few alterations. I used 10 small-med red potatoes boiled w/skin and cubed while warm. Using tips from other reviewers I made the dressing using 1/2 cup reduced fat mayo a little more than 1/2 cup light sour cream 2-3 tbs red wine vinegar 1.5 tsp - Read more ...
  5. I really liked this recipe. A lite refreshing summer treat. I used red potatoes added a 1/2 pack of Hidden Valley Ranch and three extra tbsp. of sour cream. It was very yummy. I will definatly make again!
  6. Loved this potato salad!! I did make a few adjustments. I used 3 lbs. of red skins cooked and cut into small chunks. Salted and peppered them. In another bowl....I made the dressing...1 c. no fat sour cream 1 c. mayo 3 scallions chopped small handful fresh parsley-chopped fresh chopped dill and the dijon mustard. - Read more ...
  7. This is an excellent recipe! My husband and I do not usually eat potato salad but we will now. I used 1/2 reduced fat sour cream and added crumbled bacon and it turned out great. I can't wait to get rave reviews at our family get togethers!
  8. Absolutely easy and wonderful recipe. I did not peel potatoes and it made the salad have a nice pop of color. Rave reviews from all who tried it and I am going to make it one of my regular dishes.
  9. This recipe was excellent! My husband has requested that I make this potato salad from now on... Thanks for the great recipe Sara!
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