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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.
Save on PinterestRecipe 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
Salad
Dressing
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Instructions
Tip: tap a step to mark it as done.
Cook the potatoes
20 minScrub the potatoes with a brush and boil them in their skins in salted water until tender, 15–20 minutes. Drain and let cool slightly.
Make the dressing
5 minMix the sour cream with the mustard, vinegar, dill, salt, and pepper.
Prepare the vegetables
5 minCut the cucumber into thin half-moons and slice the scallions into rounds.
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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