NO MAYO DILL POTATO SALAD
This is a potato salad made without mayo!This is better if made the night before it is to be served.
Provided by Chef jessica
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of salted water to boil. Add potatoes and cook till tender but still firm, about 15 minutes. Drain and rinse with cold water, then chill till cold thru.
- In medium bowl, combine sour cream, dill, parsley, mustard, salt and pepper.
- Pour dressing over completely cold potatoes and toss gently. Chill for a couple of hours or overnight for best flavor.
- Garnish with sliced green onions before serving.
Nutrition Facts : Calories 224.6, Fat 8.7, SaturatedFat 5.3, Cholesterol 17.5, Sodium 282.1, Carbohydrate 32.9, Fiber 4.1, Sugar 1.6, Protein 5.1
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Birju Ram
[email protected]I love the simplicity of this recipe. It's easy to make and the flavors are perfect.
Nokulunga Nomah
[email protected]This potato salad is a great way to use up leftover potatoes. It's also a great side dish for any summer gathering.
METAL Greg
[email protected]I'm not a fan of mayonnaise, so I was hesitant to try this recipe. But I'm so glad I did! The dressing is creamy and tangy, and the potatoes are perfectly cooked.
Jen Chapel
[email protected]This potato salad is a great side dish for any summer cookout. It's light and refreshing, and the dill adds a nice touch of flavor.
Sita Goutam
[email protected]I've never been a fan of potato salad, but this recipe changed my mind. The dill and mustard dressing is so flavorful and the potatoes are cooked perfectly.
dra. jinnette paulino
[email protected]I made this potato salad for a barbecue last weekend and it was a huge hit. Everyone loved the creamy dressing and the fresh dill flavor.
Junior Hobby
[email protected]This recipe is a great starting point, but I like to add a few extra ingredients to make it my own. I usually add some chopped celery, red onion, and hard-boiled eggs.
Vinamra GupTa
[email protected]I'm not a huge fan of dill, but I still enjoyed this potato salad. The dressing is tangy and flavorful, and the potatoes are perfectly cooked.
Mose Mulo
[email protected]This potato salad is a great way to use up leftover potatoes. I usually make a big batch on Sunday and then eat it throughout the week for lunch or dinner.
Munyua Wangui
[email protected]I love that this recipe uses red potatoes instead of the traditional russet potatoes. They hold their shape better and add a nice pop of color to the salad.
Ranw Kadhim
[email protected]I've made this potato salad several times now and it's always a hit at potlucks and picnics. It's so easy to make and the flavors are just perfect.
Shimwajuru Berite
[email protected]This potato salad is a delightful twist on the classic. The dill adds a refreshing flavor that pairs perfectly with the tangy mustard dressing. I especially appreciate that this recipe is mayo-free, making it a lighter and healthier option.