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Mustard 'n Dill Potato Salad
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6 cups water

1/2 teaspoon salt

6 cups quartered small new red potatoes

1 cup sour cream

2 tablespoons chopped fresh parsley

2 tablespoons country-style Dijon mustard

1 tablespoon chopped fresh dill weed  

1/2 teaspoon salt

1/2 teaspoon coarse ground pepper

 *Substitute 1 teaspoon dried dill weed.

How to make

  1. STEP 1

    Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat 15-18 minutes or until potatoes are fork tender. Drain; rinse under cold water.

  2. STEP 2

    Combine all remaining ingredients in bowl; mix well. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.

Tip #1

Place salad in covered container and store in cold picnic cooler when transporting.

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