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Salads

New potato salad with dill and sour cream

Warm new potato salad with cucumber, scallions, and a sour cream, mustard, and dill dressing. Serves 4 as a side for meat or fish.

Vegetarian · Gluten-free · Quick recipes in 35 minutes · Translated from Slovak · · Light recipe · 251 kcal per serving

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Recipe at a glance

Prep time
15 min
Cook time
20 min
Total time
35 min
Servings
4 servings
Difficulty
Easy

New potato salad is a lighter summer version of potato salad: boil new potatoes in their skins, cut them up, and toss them while still warm with cucumber, scallions, and a sour cream, mustard, and dill dressing. It pairs well with roasted meat, fish, or grilled dishes.

Ingredients

4 servings

Salad

Dressing

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Instructions

Tip: tap a step to mark it as done.

  1. Cook the potatoes

    20 min

    Scrub the potatoes with a brush and boil them in their skins in salted water until tender, 15–20 minutes. Drain and let cool slightly.

  2. Make the dressing

    5 min

    Mix the sour cream with the mustard, vinegar, dill, salt, and pepper.

  3. Prepare the vegetables

    5 min

    Cut the cucumber into thin half-moons and slice the scallions into rounds.

  4. Toss the salad

    Halve or quarter the warm potatoes and toss with the vegetables and dressing. Serve immediately or chilled.

Tip: Toss the potatoes with the dressing while they are still warm so they absorb the flavor better. If they are piping hot, they will thin out the sour cream.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
251 kcal
Protein
6.5 g
Carbohydrates
41 g
of which sugars
5.1 g
Fat
7.4 g
of which saturates
4.9 g
Fiber
5.2 g
Salt
2.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Šalát z nových zemiakov s kôprom a kyslou smotanou

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