Dill and Sour Cream Potato Salad

Makes: 8 servings at 37o each. Prep: 10 minutes. Cook: 20 minutes. Chill: overnight.
Makes 8
Prep 10 m
Cook 20 m
Chill overnight



  1. 1 of 3 In large saucepan, cover potatoes with cold water. Bring to boiling over high heat; cook until tender, about 20 minutes. Drain.
  2. 2 of 3 Meanwhile, in large bowl, stir together sour cream, mayonnaise, dill, parsley, salt and pepper.
  3. 3 of 3 Cut potatoes while still warm into bite-size pieces, leaving skins on potatoes. Add to sour cream mixture; toss to coat. Cover and refrigerate overnight. Garnish with additional chopped parsley, if desired.
Nutrition Information for Dill and Sour Cream Potato Salad
Servings Per Recipe: 8
Per Serving: 22 mg chol., 6 g sat. fat, 23 g carb., 21 g Fat, total, 303 kcal cal., 5 g pro., 417 mg sodium, 3 g fiber