Dilly Potato Salad – a delicious recipe with potatoes, mayonnaise, sour cream, cream cheese, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Clean, cut up, and boil potatoes in salted water to cover until tender but not falling apart.
2
2. Drain and set aside to cool slightly but don't chill.
3
3. Blend next 7 ingredients in food processor then stir in dillweed. Taste the dressing for seasoning and adjust to your taste. Remember seasonings, especially salt, tend to lose some of their flavor when chilled.
4
4. Stir in green onions.
5
5. While potatoes are warm, stir in half the dressing. Chill both salad and dressing until serving time. Just before serving time stir in enough of the remaining dressing to make the salad as creamy as you like it.
6
6. This salad is best made several hours before serving.
1507
kcal
Calories
122
g
Fat
89
g
Carbs
16
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 10 ingredients. The key ingredients include: 4 lbs new potatoes, 2 cups mayonnaise, 2 cups sour cream, 4 ounces cream cheese, softened, and more.
Yes, Dilly Potato Salad 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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