Dill Sour Cream Potato Salad

Dill Sour Cream Potato Salad
  • 4 cups diced potatoes
  • 1 cup chopped celery
  • 3 green onions, sliced
  • 3 tablespoons vinegar
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried dill weed
  • 3/4 cup sour cream
  • 2 dill pickles, chopped
  • 1 tomato, cut into wedges


  1. 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.
  2. In a large bowl combine potatoes, celery and green onions.
  3. In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  4. Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

03/10/2017
Dill Sour Cream Potato Salad, recipe PT15M PT1H 5 455 calories

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