Dill Sour Cream Potato Salad

Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 260 Calories

Ingredients

• ¼ teaspoon salt
• ¾ cup sour cream
• 3 tablespoons vegetable oil
• 1 cup chopped celery
• 4 cups diced potatoes
• ½ teaspoon dried dill weed
• 3 tablespoons vinegar
• 3 green onions, sliced
• 1 tomato, cut into wedges
• 2 dill pickles, chopped
• ¼ teaspoon pepper

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

Step 2

In a large bowl combine potatoes, celery and green onions.

Step 3

In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.

Step 4

Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.