Description
This non-traditional potato salad uses sour cream and fresh dill for a refreshing twist on a Southern classic, perfect for summer gatherings.
Ingredients
Units
Scale
- 5-6 medium red potatoes
- 1/2 cup sour cream (enough to coat the potatoes)
- 1/4 large red onion, diced
- 3-4 medium celery stalks, diced
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Place 5-6 medium red potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10 minutes.
- Drain the potatoes and let them cool slightly. Once cooled, dice them into bite-sized pieces, leaving the skins on for added texture and nutrients.
- In a large bowl, combine the diced potatoes, 1/4 large red onion, and 3-4 medium celery stalks.
- Add 1/2 cup of sour cream to the bowl and toss everything together until the potatoes are well coated.
- Stir in 1 tablespoon of fresh dill and season with salt and pepper to taste. Mix well to ensure even distribution of flavors.
- Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
For a lower-fat version, use low-fat sour cream. This salad is best served chilled, so make it ahead of time and let it sit in the fridge. Fresh dill from your garden adds a burst of flavor. If you prefer a more traditional taste, you can add a tablespoon of mustard.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 4
- Carbohydrates: 27
- Fiber: 3
- Protein: 3
- Cholesterol: 10