Time 3h30m Yield 5 Number Of Ingredients 11 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.
Time 10h5m Yield 8 serving(s) Number Of Ingredients 6 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.
Time 45m Yield 10 serving(s) Number Of Ingredients 8 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.
Time 22m Yield 6 Number Of Ingredients 13 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.
Time 2h30m Yield 12 Number Of Ingredients 6 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.
Time 10m Number Of Ingredients 6 Steps:
Cut leftover grilled potatoes in half, and place in a large bowl. Using the edge of a metal spoon, lightly smash potatoes, leaving large chunks. Squeeze a few garlic cloves into bowl, if desired; add dill, sour cream, and red-wine vinegar. Season with salt and pepper. Stir until just combined. Serve chilled or at room temperature.
More about “dill sour cream potato salad recipes”
Time 45m Yield 8 servings. Number Of Ingredients 11 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.
