Dill Potato Salad

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Here is an alternative to the Basic Potato Salad recipe. It is creamier than the standard recipe, and has the rich flavour of dill.


  • New Potatoes 400g/ 14 oz
  • Spring Onions 2 or Small Red Onion 1
  • Mayonnaise 2 Tbs
  • Sour Cream 2 tsp
  • Dried Dill 1 1/2 tsp
  • Lemon Juice splash
  • Ground Black Pepper large pinch
  • Salt
  • Water to cover


Bring enough water to cover the potatoes to the boil in a medium pan.  Lightly salt and add the potatoes. Book for about 8 minutes, drain and allow to cool. When the potatoes are sufficiently cooled (room temp or lower). Halve each potato into a large bowl.  Dice the onions and add to the bowl.  Then stir in the mayo and sour cream.   Add the dill, pepper, and juice; and stir until well mixed. Cover and refrigerate for about an hour.

Potatoes can be peeled or skin on, and if in a hurry canned new potatoes can be used (500 -530 g tin drained). The Dijon of the basic recipe can still be used, but to keep it from becoming “too” creamy reduce the mayo to  1 1/2 Tbs.

As an additional variation try adding

  • Feta Cheese 50 g crumbled.

While the feta is rather salty, the potato compensates for it.  My wife likes the feta addition, but I prefer it without.


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