Welcome to a taste of an Eastern European summer! This Potato Salad with Sour Cream and Dill is a beloved classic, a far cry from the heavy, mayonnaise-laden salads you might be used to. It's light, refreshing, and bursting with the fresh flavors of new potatoes, tangy sour cream, and aromatic dill. In many households, the arrival of the first new potatoes of the season is celebrated with this simple yet incredibly satisfying dish. It's the perfect side for a barbecue, a light lunch on its own, or a staple at any family gathering. Get ready to discover your new favorite potato salad!
Potato Salad with Sour Cream and Dill
Ingredients for Potato Salad with Sour Cream and Dill
- 600 g new potatoes
- 2 tablespoons finely chopped dill
- 1 small bunch of green onions
- 100 g full-fat smetana (a type of Eastern European sour cream)
- 30 g mayonnaise
- 1 teaspoon mustard
- 1/6 teaspoon ground black pepper
- salt to taste
How to Make Potato Salad with Sour Cream and Dill
Cook the potatoes for 15 minutes after the water boils, or until tender.
Drain the boiled potatoes in a colander.
Mix the salad dressing in a bowl.
Place the new potatoes in a bowl of cold water for a few minutes to let the skins soften slightly. Wash the potatoes with an abrasive sponge – the rough surface will scrub off the thin skin better than a knife and keep your hands clean. Rinse the potatoes under running water and place them in a pot. Cover with boiling water and salt to taste. You can also omit the salt to preserve the natural flavor and add it to the dressing instead. Cook for 15 minutes after the water comes to a boil, or until tender. The cooking time depends on the size of the tubers; the larger they are, the longer they will take to cook.
Drain the boiled potatoes in a colander and let them cool to room temperature.
In a large bowl, mix the salad dressing. Add the full-fat smetana (a type of Eastern European sour cream), mayonnaise, and a teaspoon of mustard. Depending on the spiciness of the mustard, you might need a little more. For example, French mustard is very mild, while Russian mustard is pungent; aim for something in between. Use a large bowl for the dressing to avoid dirtying extra dishes.
Add a pinch of salt and freshly ground black pepper.
Add a pinch of salt and freshly ground black pepper to your taste. Mix the ingredients together.
Add the chopped dill to the dressing.
Finely chop the green onions and add them to the salad.
Slice the cooled boiled potatoes into pieces about a centimeter thick.
Strip the dill leaves from the stems and chop them finely. Add the chopped dill to the dressing. You can save the stems for a stew or broth.
Trim the white parts of the green onion stems and the tips of the green tops. Thoroughly rinse the green parts under a stream of cold water, letting the water run through them like a straw. Chop the green onions finely and add them to the salad.
Slice the cooled boiled potatoes into rounds about a centimeter thick. Add the sliced potatoes to the bowl.
Gently mix the salad, trying not to break the potatoes.
Gently mix the salad, being careful not to break the potato slices, so they remain whole. Let the salad sit for a few minutes to allow the flavors to meld.
Serve the potato salad with sour cream and dill with delicious rye bread and a fresh, crispy cucumber.
Serve the potato salad with sour cream and dill with delicious rye bread and a fresh, crispy cucumber. On a hot summer day, this salad is so satisfying you might not even need any meat.
And there you have it—a simple, elegant, and incredibly flavorful Potato Salad with Sour Cream and Dill. This dish truly shines when served slightly chilled, allowing the creamy dressing to perfectly coat each slice of tender potato. It pairs wonderfully with grilled fish, chicken, or sausages, but it's also hearty enough to be enjoyed on its own with a slice of dark rye bread. We hope this recipe brings a touch of Eastern European comfort and the fresh taste of summer to your table. Enjoy every creamy, herby bite!
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