Dill Sour Cream Potato Salad

Cooking Recipes Catalogue

Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.

INGREDIENTS (for 5 servings):


  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  • In a large bowl combine potatoes, celery and green onions.
  • In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  • Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

  • Potato Salad Tips