Potato salad with a hint of dill. This traditional potato salad is perfect for picnics, potlucks and family get togethers.
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6 cups water
2 teaspoons salt
3 pounds (about 8 cups) small new red potatoes, quartered
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon finely chopped fresh garlic
1/2 teaspoon pepper
3 ribs (1 1/2 cups) celery, sliced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill
5 slices crisply cooked bacon, crumbled
2 large Land O Lakes® Eggs hard-cooked, peeled, sliced
2 tablespoons green onions, sliced 1/8-inch
Bring water and 1 teaspoon salt to a full boil in 4-quart saucepan over high heat; add potatoes. Continue cooking until water returns to a boil; reduce heat to medium-high. Cook 5-8 minutes or until potatoes are fork tender. Rinse with cold water; drain.
Whisk remaining salt, sour cream, mayonnaise, mustard, garlic and pepper together in bowl; mix well. Add celery, parsley and dill; mix well. Add potatoes; toss gently to coat. Top salad with bacon, egg and onions. Cover; refrigerate 4 hours or overnight to blend flavors.
Explore reviews fromour online community
Sooooo good. The perfect dressing for new potatoes.
Wonderful recipe but please leave the salt out or cut it way down. I had to start over again and added half the salt.
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