I'm looking for potatoe salad recipe made with sour cream ?

Question

Once a few years back I had a potatoe salad made with sour cream and either cilantro or dill something like that and I've looked all over and can't find it? Its a cold salad.

Answer 1

This potato salad is made flavorful with the addition of dried dill and chopped dill pickle, along with a tangy mayonnaise and sour cream dressing.
INGREDIENTS:
2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard-cooked and diced
2 ribs celery, diced
1/2 cup diced red onion
4 green onions, thinly sliced
2 tablespoons diced dill pickle
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or 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.
Serves 6.

Answer 2

Is there any other way to make it?!?!?!

Here is my dad's Potato Salad Recipe (with sour cream & dill):

2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard-cooked and diced
2 ribs celery, diced
1/2 cup diced red onion
4 green onions, thinly sliced
2 tablespoons diced dill pickle
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
1/2 teaspoon salt

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or 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.


I hope this helps! Good Luck!!!

Answer 3

INGREDIENTS

* 7 cups chopped new potatoes
* 1 (8 ounce) container sour cream
* 2 teaspoons chopped fresh dill weed
* 1 teaspoon dried parsley
* 2 tablespoons Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
2. Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
3. Pour dressing over potatoes and toss gently. Chill before serving.

Answer 4

SOUR CREAM POTATO SALAD

1/3 c. Italian salad dressing
7 med. potatoes, cooked in jackets, peeled and sliced (6 c.)
3/4 c. sliced celery
1/3 c. sliced green onions
4 hard cooked eggs
1 c. mayonnaise or salad dressing
1/2 c. sour cream
1 1/2 tsp. prepared horseradish mustard

Pour Italian dressing over warm potatoes. Chill 2 hours. Add celery and onion. Chop egg whites; add. Sieve yolks; mix with mayonnaise, sour cream and mustard; fold into salad. Add salt and celery seed to taste. Chill 2 hours

Answer 5

Mayo adds a certain thing to summer salads, maybe you could try 1/2 mayo- 1/2 sour cream you'd probably never know the difference. Good luck!

Answer 6

I make standard potato salad, then when I make the dressing I use mayonaise, mustard, celery seed and add a generous amount of sour cream (not equal to the amount of mayonaise, but almost) I think that when you refrigerate the salad, the potatoes tend to absorb the mayo, but when you add the sour cream it tends to absorb less.

Answer 7

Dill Potato Salad. this is what i use.

INGREDIENTS
7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
Pour dressing over potatoes and toss gently. Chill before serving.

Answer 8

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