Description
A creamy and flavorful Scandinavian Dill Potato Salad, perfect for gatherings and picnics.
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 red onion, finely chopped
- 1/2 cup cucumber, diced (optional)
- 1/4 cup capers, drained (optional)
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are tender. Drain and let cool slightly.
- In a large bowl, combine the sour cream, mayonnaise, fresh dill, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix until smooth.
- Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently fold the potatoes into the dressing until well coated.
- Stir in the red onion and cucumber, if using. Adjust seasoning with more salt and pepper if needed.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish with additional fresh dill.
Notes
- For a lighter version, substitute Greek yogurt for half of the sour cream.
- Add cooked bacon bits for a smoky flavor and extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg