Sour Cream Dill Potato Salad

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Chef Land O Lakes

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 LAND O LAKES® All-Natural Eggs, hard-cooked, peeled, sliced
2 tablespoons sliced 1/8-inch green onions

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 until potatoes are fork tender (5 to 8 minutes). Rinse with cold water; drain.

Combine remaining salt, sour cream, mayonnaise, mustard, garlic and pepper in large 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 to blend flavors (4 hours or overnight).

Calories: 250
Fat: 14g
Cholesterol: 55mg
Sodium: 550mg
Carbohydrates: 26g
Dietary Fiber: 2g
Protein: 6g
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