B. and I used to pay $6.99 a pound back in the day to get a version of this potato salad at Giant-Eagle’s deli. This recipe is as good as, if not better, than Giant-Eagle’s. It’s also considerably less expensive to make. The nice thing about this potato salad is that it doesn’t really need to sit in the fridge for its flavors to come together. You’re also likely to have most of its ingredients in your fridge and pantry already, so you should be able to make this at a moment’s notice without making any special trip to the supermarket.
Potato Salad with Sour Cream and Dill
recipe courtesy of chewnibblenosh.com
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
2-2½ lbs. red new potatoes
1 cup sour cream.
½ – ¾ cup mayonnaise
1 Tbsp. apple cider vinegar
½ cup diced red onion
¼ tsp. garlic powder
2 Tbsp. fresh dill, minced
½ tsp. salt
- Wash the potatoes and place in a large Dutch oven or saucepan. Cover the potatoes with water by 1 inch. Bring the water to a boil and let the potatoes cook for 15-20 minutes, until you can easily pierce the potatoes with a knife and remove the knife just as easily. Drain the potatoes and let cool for about 20 minutes.
- Stir together the mayonnaise, sour cream, and apple cider vinegar until smooth. Add the red onion, garlic powder, dill, salt and pepper to taste.
- Cut the potatoes into chunks and place in a large bowl. Add the sour cream mixture and stir until well combined. Cover and chill until ready to serve.