Delicious creamy potato salad flavored with mustard and dill. Comes together quickly and easily. Potatoes soak up the wonderful and assertive flavors to create the perfect bite. It can be made in advance and is the perfect dish to bring to a bbq or picnic.
This is a super easy dish to make. While the potatoes are boiling you can quickly chop the dill, mince the garlic, and slice the shallot. The garlic, dill, shallots, lemon, and mustard balance each other against the sour cream. The wonderful aroma is created as you mix together these ingredients. It creates a wonderful creamy mixture that coats and clings to the potatoes.
How to make creamy dill potato salad:
Boil small or fingerling potatoes in a small pot with salt. Once cooked through, drain and let cool. In a separate bowl mix together sour cream, mustard, dill, and sliced shallots. Add potatoes to sour cream mixture and toss and serve.
How to store creamy dill potato salad:
Potato salad can be stored for 3 to 5 days in the fridge in an airtight container.
Benefits of Potatoes:
Potatoes are low in calories with a medium potato contains about 100 calories. They are a good source of vitamins C and B6, manganese, phosphorus, niacin, and pantothenic acid. Potatoes digest rapidly and have a high glycemic load, which means that they can cause your blood sugar and insulin levels to spike and then dip.
Goes well with:
I love to make this salad in the summertime. It goes well with Peruvian Chicken, Summer Spicy Corn Salad or a Pavlova with Lemon Cream. Great to store in the fridge for snacking, bring to a bbq or picnic in the park. You will not regret making this creamy dill potato salad.
Other Vegetarian Recipes:
Creamy potato salad is full of bright and delicious flavors from dill and mustard. A simple and easy recipe to make which can be made in advance.
- 1 lb baby or fingerling potatoes, halfed
- 4 cloves garlic, minced
- 1 medium shallot, sliced into rings
- 2 tablspoon sour cream
- 1 tablspoon whole grain mustard
- 1/4 cup chopped dill
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Half the baby or fingerling potatoes.
- Place potatoes in a small pot of salted water and cook for about 15 minutes on medium heat until cooked through.
- Drain and let cool.
- In a medium bowl add minced garlic, chopped dill, lemon, sliced shallots, sour cream, mustard, and olive oil and mix.
- Add potatoes and mix and season with salt and pepper.
- Serve at room temperature or store in the fridge.
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