Dilled Spring Potato Salad Recipe – a delicious recipe with new white potatoes, apple cider vinegar, salt, celery, dill, green onions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
First, cook the potatoes in a large pan of lightly boiling, salted water till they can be pierced with a thin paring knife (they will continue cooking as they cold in their jackets).
2
Drain well, return to the pan and let cold to room temperature.
3
Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or possibly stainless mixing bowl.
4
Sprinkle with the cider vinegar and season with salt and pepper, then chill for at least 2 hrs or possibly overnight.
5
Third, toss the potatoes with the celery, dill, green onions and mustard.
6
Mix in the lowfat sour cream and then add sufficient of the mayonnaise to bind the salad together.
7
Note:
8
The potatoes may absorb some of the moisture if you prepare the salad ahead of time.
9
You may want to add in a little extra mayonnaise as needed just before serving.
719
kcal
Calories
57
g
Fat
46
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds new white potatoes, 2 Tbsp. apple cider vinegar, salt and pepper to taste, 1/2 c. thinly sliced celery, and more.
Yes, Dilled Spring Potato Salad Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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