Seductively creamy with a sour cream-mayonnaise dressing, this skins-on red potato salad is seasoned with dried dill to distinguish it from the standard version.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
245 Calories
Recipe Instructions
Step 1
Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
Step 2
Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.
