Dilly Potato Salad


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Potatoes marinate overnight for intense flavor.

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  • 4-5 medium red potatoes
  • 3-4 Tbs. red wine vinegar
  • 1/3 C. diced red onion
  • 1/3 C. mayo
  • 2/3 C. sour cream
  • 2-3 Tbs. dill weed
  • 1 Tbs. parsley

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Boil potatoes for about 15 minutes, until tender but firm. Rinse under cold water to stop the cooking. Remove skins (easily done by rubbing with a tea towel) and slice (egg slicer makes this easy) or chop into large chunks. Put potatoes in a large Ziplock bag and add red wine vinegar. Allow to sit in fridge overnight. In a large bowl, combine mayo, sour cream, red onion, dill, and parsley. Mix well. Add salt if you want it. Add potatoes and mix gently. Refrigerate for at least 1 hour before enjoying.

Reviews (6)

  • I love dill and eggs in my salads. You magpies are a little harsh on this chick. Why not just hunt her down.

    Flag as inappropriate playjojo  |  August 5, 2009

  • p.s. the egg must be hard boiled

    Flag as inappropriate martipiwella  |  August 10, 2008

  • this recipe does not call for eggs ,

    it said to use an egg slicer to slice the potatoes.
    but you can put an egg in if you want when you assemble the salad at the end.
    then refrigerate as it says for at least ihour before serving .
    eat and enjoy.

    Flag as inappropriate martipiwella  |  August 10, 2008

  • It doesn't say anything about adding eggs. It says to use an egg slicer to slice the potatoes.

    Flag as inappropriate roecharolit  |  August 9, 2008

  • I can't believe that people do not read the recipe before they add a comment there are no eggs in this recipe

    Flag as inappropriate ltaylor12  |  August 7, 2008

  • This recipe didn't really thrill me, but the eggs weren't included in the recipe either. Hhmm.

    Flag as inappropriate rempfer3265  |  July 7, 2008

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