This recipe is AMAZING and is from Maine! These cakes are so delicious they practically melt in your mouth. They go well with boiled potatoes, fresh steamed vegetables, or a seafood pasta salad.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 7 cups chopped new potatoes
- 1 (8 ounce) container sour cream
- 2 teaspoons chopped fresh dill weed
- 1 teaspoon dried parsley
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
- Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
- Pour dressing over potatoes and toss gently. Chill before serving.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 346 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used equal parts sour cream and mayonnaise. I chopped up onion from the white part of a scallion to mix in. And added feta. Some chopped up Kalamata olives on top and absolutely fabulous. It’s an easy recipe to follow that you can add or take away things to taste and make it creative
this is so simple! I think it will indeed become a go-to for easy side dishes.
Doubled sour cream and kept skins on! It was so good and super easy. I might garnish with chives next time!
This is perfect for those who prefer not to use mayo. I use this recipe often in the warmer months.
I would recommend this for those who do not like traditional potato salad. My kids love it. I will be making a larger batch so they can have it as a heartier snack.
I added 1 Tsp of Ranch Dressing powder mix and 1Tbsp of Sugar and 1Tsp. garlic powder.
Used fresh dill AND fresh parsley–best potato salad ever! Haven’t tried low-fat sour cream (or yogurt), but I’m betting it would be good, too.
I really like this potato salad and make it for lots of summer cookouts. The only thing I change is that I do 1/2 sour cream and 1/2 Hellman’s Canola mayo. This mayo has a tangy taste that I love and adds some zip without the greasy taste of regular mayo. Another time i added some chopped sweet yellow onion and it was tasty.
My family enjoyed this recipe. Thanks for sharing.
LOVED it! Like others, I made it pretty much as written, except with more dill, a little more mustard and some vinegar to pump up the flavor. YUM!
This is good but needs a little something extra. Maybe some grated romano and a little extra fresh ground pepper and salt just before serving.
Delicious! I didn’t have any mustard so I just dressed it in sour cream. I am not really a potato salad fan but I wanted to try this recipe. I am now a fan of this particular potato salad.
This was diffrent, but not too bad. It got better the longer it sat in the fridge. Good for a change, but I think I’ll stick to another recipie. It would go with fish really good because of all the dill.
I used fat free sour cream. Such a nice, flavorful change from traditional potato salad!
Excellent potato salad! I made this for a BBQ and everyone loved it. I used 3 lbs. of red skinned potatoes and because I wanted a little crunch I added 1/2 cup of finely chopped celery and 4 choppped green onions. For the dressing I used 1 & 1/4 cups each of lite sour cream and lite mayo, 1 Tbsp. of dill weed, kept the rest of the ingredients the same and added a couple dashes of white wine vinegar. I let it set overnight and the flavors blended together very nicely. It was a great change from your regular potato/egg salads.
I really like this potato salad and I never eat potato salad. I have never even made it before. It had simple ingredients and that’s why I thought, “I can do this!” The only thing I did differently is, use Baby Dutch yellow potatoes and I did not peel them. Yum, I love it and maybe I’ll be the one to bring this side to the next family get together instead of Mom. :o)
I thought this was ok. I didn’t particularly like the dijon mustard in it, as I found it a little overpowering.
I took into account everyones elses feedback and played with the recipe a bit! It is pretty tastey and very easy. What I did was added 3/4 to 1 cup each of sour cream and mayo, 3 tsp of dill and 1 tsp of chopped green onion! Put your “sauce” in a seperate bowl and mix it to make sure it tastes the way you want and then add it to the potatoes
I was happy with how this turned out. Like everyone else in this thread, I fudged on some of the amounts, and added a bit extra salt and pepper. Since they don’t sell fresh dill in small quantities (2 tsp.) I added probably twice that because I wanted to get my money’s worth. I had these potatoes with some devilishly spicy ribs, and it was an excellent and soothing contrast.
I used fat free sour cream to reduce calories and fat. I liked this better than reg. potato salad with mayo. It’s a good sub. if you have vegetarians or folks who can’t have eggs. Use tofu sour cream to make it vegan.
This was delicious! I added a little more dijon as well as lemon juice and fresh green onions. I also like the flavor of dill A LOT, so I used a good portion of my homegrown dill, and will now have to wait until more grows back. lol. Tasty and easy for a quick side dish!