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July 4, 2016

Meal-Time Monday: Dill Potato Salad

Meal-Time Monday: Dill Potato Salad

dill potato salad

I never thought a recipe could be so good and simple to make. This creamy and rich potato salad will be the belle of the ball at your next meal. Whether you’re serving this for your family, a barbeque, a graduation party and the likes, everyone will be asking how you made this perfect dish. Don’t be surprised if you see people licking their plates!


  • 1½ lbs. red potatoes
  • ½ cup mayo
  • ⅓ cup sour cream
  • 1 Tbsp. dried dill weed
  • 2-3 large green onions, snipped
  • ¼ tsp. kosher salt
  • ⅛ tsp. course ground black pepper


  1. Scrub potatoes and place in a large pot. Cover with water. Bring to a boil over high heat, then turn the heat to medium-low. Cover the pot and cook until potatoes are tender but still firm, about 15 minutes. Drain and cool in an ice water bath until potatoes are cold, about 5 minutes. Leaving skins on, cut into bite-sized pieces and place in a large bowl.
  2. Combine mayonnaise, sour cream, dill weed and green onions in a bowl and stir until blended. Season well with salt and pepper. Pour mayo mixture over potatoes and toss until evenly coated. Cover and refrigerate at least 2 hours or overnight. Stir before serving. Taste and adjust seasoning if necessary.

Yields 4 servings
This recipe is brought to you by Wildflour’s Cottage Kitchen.