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Sour Cream Dill Potato Salad
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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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

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