Sour Cream and Dill Potato Salad is one of the Easiest potato salads ever. Made with small new potatoes, spring onions, pimentos, sour cream, mayonnaise, and fresh dill weed from the herb garden. No summer gathering is complete without a side of potato salad. This sour cream and dill version will become your go-to recipe.
Sour Cream and Dill Potato Salad is a different twist on traditional mayonnaise-based potato salad, this one is simple to make and delicious to eat. I love that the sour cream gives not only a new spin on a classic tradition but also adds a lighter texture to the salad.
Potato salad is one of those side dishes that seem to pop up in so many cultures, I have had the pleasure of having Puerto Rican Potato Salad, Italian Potato Salad, German Potato Salad, Irish, Southern Potato Salad, Cajun Potato Salad, Greek, and yes even Hawaiian Potato Salad. The list goes on and on as well as the subtle variance of the ingredients used in the salads.
There is nothing like a fresh batch of creamy delicious potato salad served with Southern-style baked beans and hot burger off the Bbq during the warm summer months. Combine that with a cold refreshing glass of iced tea and I am telling you, you are going to have one happy family sitting at the dinner table.
I like using unskinned small potatoes in this just because when halved potatoes make the perfect bite on your fork, freshly picked garden herbs and spring onions are a must for this salad. In my opinion, the dried version of parsley and dill just don’t taste the same in the Sour Cream and Dill Potato Salad.
You can serve the Sour Cream and Dill Potato Salad warm or cold, depending on your personal taste preferences. Both ways are totally delicious tasting. Just curious, which way does your family prefer to eat theirs? Hot, cold, or room temperature? Let me know in the comments below. I love hearing from Y’all.
Ingredients needed for Sour Cream and Dill Potato Salad
- 3 pounds of unpeeled new potatoes, halved
- 3 spring onions thinly sliced
- 1 clove of garlic shaved paper-thin
- 1 and 1/4 cups sour cream
- 1/4 cup of real mayonnaise
- 1/4 of a cup of drained pimentos
- 1/4 of a cup of chopped fresh parsley
- 1 tablespoon of chopped fresh dill
- kosher salt
- fresh cracked black pepper
- 3 pounds Unpeeled new potatoes, halved
- 3 Spring onions, thinly sliced
- 2 Cloves of garlic, thinly shaved
- 1 ¼ cup Sour cream
- ¼ cup Real mayonnaise
- ¼ cup Drained pimentos
- ¼ cup Chopped fresh parsley
- 1 tablespoon Chopped fresh dill
- Kosher salt, own taste
- Freshly ground pepper, own taste
Place the halved new potatoes, skin on, in a 3-quart metal saucepan. Cover the potatoes with an inch and a half of cold water. Bring the new potatoes to a boil, lower the heat source to slightly. Cook the potatoes for about 12 minutes or until the potatoes are easily pierced with a fork. Drain the potatoes and rinse with ice-cold water, drain again and set them aside to cool.
In a medium bowl whisk together the spring onions, shaved garlic, sour cream, mayonnaise, pimentos, fresh parsley, dill, kosher salt, and freshly ground black pepper.
Cut the cooled potatoes in half lengthwise. Toss with the freshly made dressing. Chill for at least 1-2 hour before serving, to allow the potatoes to absorb some of the dressing, You may also serve warm if desired.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.