SaladsEastern EuropeanEasy

Dilled Potato and Sour Cream Salad

Name: Dilled Potato and Sour Cream Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 pounds (900 g) waxy potatoes (such as Yukon Gold or red potatoes), unpeeled, cut into ¾-inch (2 cm) cubes; 1½ teaspoons (9 g) kosher salt, for cooking water, plus to taste; 1 cup (240 ml) sour cream, at room temperature; ½ cup (12 g) fresh dill, finely chopped, finely chopped (tender fronds only, discard woody stems); ⅓ cup (55 g) red onion, finely diced (about ¼ small onion); 1 stalk (60 g) celery stalk, finely diced (about ½ cup); 1 tablespoon (15 ml) fresh lemon juice; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A bright, tangy Eastern European-inspired potato salad bound with cool sour cream and fresh dill. Waxy potatoes stay creamy and intact rather than turning mealy, while a whisper of red onion and celery adds crunch and subtle bite. The salad is best served chilled, making it ideal for picnics, barbecues, or as a side to rich mains.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: About 5 cups (1.2 liters)

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Steps

Before you start

Choose waxy potatoes (Yukon Gold or red potatoes) rather than russets so they hold their shape
Have sour cream and fresh dill ready to add while potatoes are still warm
Chill the serving bowl in the refrigerator for 15 minutes before serving

1
Boil the potatoes
- Fill a large 5-quart (4.7-liter) pot with water and bring to a rolling boil over high heat.
- Add 1½ teaspoons (9 g) kosher salt.
- Add the cubed potatoes and return to a boil.
- Cook uncovered for 12–15 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape—do not overcook or they will become mushy.
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Ready when: A fork pierces the largest potato piece with just a little resistance; potatoes hold their shape and are not falling apart
Tip: Test a few pieces from different parts of the pot, as they cook unevenly. Undercooked is better than overcooked for this salad.
2
Drain and cool slightly
- Drain the potatoes in a colander and let them rest for 2–3 minutes until they stop steaming.
- They should still be warm to the touch but not piping hot—this helps them absorb the sour cream dressing.
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Ready when: Potatoes are no longer steaming visibly and are warm but touchable
Tip: Do not run the potatoes under cold water, as this stops them from absorbing the sour cream properly.
3
Combine warm potatoes with dressing
- Transfer the warm potatoes to a large mixing bowl.
- Add the 1 cup (240 ml) sour cream (at room temperature), 3 tablespoons (45 ml) fresh lemon juice, ½ cup (12 g) chopped fresh dill, the diced red onion, and diced celery.
- Gently fold everything together with a wooden spoon until the potatoes are evenly coated, about 1–2 minutes.
- The salad should look creamy and cohesive.
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Ready when: All ingredients are evenly distributed and the potatoes are coated with a creamy layer of sour cream
Tip: Fold gently to avoid breaking the potato pieces. If the mixture seems too thick, you can thin it with a tablespoon of extra sour cream or milk.
4
Season and rest
- Season the salad with freshly ground black pepper and a pinch more kosher salt if needed.
- Taste and adjust.
- Transfer to a chilled serving bowl (or cover the mixing bowl with plastic wrap) and refrigerate for at least 30 minutes before serving, which allows the flavors to meld and the salad to firm up.
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Ready when: Salad is chilled throughout and no longer warm to the touch
Tip: The longer it rests (up to 4 hours), the more the dill flavor will infuse the potatoes. You can also add a small handful of chopped fresh parsley or chives just before serving for extra freshness.

Good to know

Tips

For a tangier salad, whisk together the sour cream with an extra ½ tablespoon (7.5 ml) of lemon juice or a small splash of white vinegar before mixing with the potatoes.
If you prefer a lighter dressing, replace up to half the sour cream with Greek yogurt or milk mixed with a small amount of mayonnaise.
The key to this salad is using waxy potatoes and not overcooking them—waxy varieties like Yukon Gold or red potatoes hold their shape far better than starchy russets.
For a crowd, double the recipe; it travels well in a covered container and tastes even better the next day.

Make ahead

The salad can be prepared up to 1 day ahead. Cover and refrigerate, then stir gently and adjust seasoning just before serving. The flavors deepen as it sits.

Storage & reheating

Store covered in the refrigerator for up to 3 days. The salad does not freeze well due to the sour cream base. Refresh with a splash of milk or an extra dollop of sour cream if the texture dries out.

Substitutions

fresh dill, finely chopped → Fresh tarragon or a mix of fresh parsley and chives. Use the same amount (½ cup / 12 g). Tarragon is slightly more assertive; parsley and chives provide a milder herbal note.
sour cream → Greek yogurt or crème fraîche. Use the same amount (1 cup / 240 ml). Greek yogurt will be tangier; crème fraîche will be slightly richer and less tangy.
red onion → Thinly sliced scallions (white and light green parts) or a small shallot, finely minced. Use the same amount. Scallions are milder and fresher; shallots are slightly more subtle and less raw-tasting.
celery stalk → Radish (finely diced) or cucumber (finely diced and excess moisture squeezed out). Use the same amount. Radish adds peppery crunch; cucumber adds a cool, refreshing bite but may make the salad slightly wetter.