Sour Cream and Dill Potato Salad

I have a long-standing, deep, and abiding hatred of mayonaise.  I see the jar of white glop and all I can think of is cellulite.  Like, that’s what it looks like to me–not that I’m thinking about adding to mine.  So you can understand if I’m not keen on traditional potato salad.  Since my mother in law requested I bring potato salad to our Easter gathring today, I set out to make something non-traditional that might still pass the family’s muster.  Everybody loves sour cream in our family, and it pairs so nicely with dill that it seemed like that would be a good base to work from.


  • 8 strips of bacon, diced
  • 2 whole eggs
  • 3 green onions, sliced (including whites)
  • 3 stalks of celery, diced
  • 3 pounds red potatoes, cut into 1/2″ chunks
  • 1/2 cup frozen green peas
  • 1 cup reduced fat sour cream
  • 1/2 cup plain yogurt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dill
  • 1 Tbsp parsley
  • salt and pepper to taste


  1. Put your eggs on to boil with water just covering them.  Cover and bring to boil over high heat.
  2. Meanwhile, dice your bacon and toss it in another skillet over medium heat.
  3. Scrub and dice your potatoes and put them on to boil in salted water.
  4. Your eggs should be boiling now, so remove them from the heat and set aside, still covered, for half an hour (set a timer so you don’t forget).
  5. While everything is cooking, add the sour cream, yogurt, dill, parsley, onion powder, garlic powder, salt and pepper to a large bowl and mix until well incorporate.
  6. Keep an eye on your bacon and remove to a paper towel with a slotted spoon when done.
  7. Dice your green onions and celery.
  8. Pour frozen peas at the bottom of your colander.
  9. When potatoes are fork tender (about 15 minutes), pour into colander over the peas (the boiling water will thaw them).  Allow to cool for a few minutes.
  10. Once potatoes are thoroughly drained, add to bowl with sour cream mixture while still hot.  Stir well.  The hot potatoes absorb the sour cream dressing really well.
  11. Add in bacon, celery, and green onions.  Stir well.
  12. Once your eggs have finished sitting for 30 minutes, cool them in an ice bath, then peel and dice.
  13. Add hard boiled egg to potato salad and mix well.
  14. Can be served still warm or chilled.

Printable version.

This recipe on Key Ingredient.

This recipe on Foodbuzz.

3 thoughts on “Sour Cream and Dill Potato Salad

    1. It’s great to know I’m not the only one! Cook’s note after making this…if you’re not into serious crunch in your tater salad, you might try sauteing the celery (and maybe some onion, mmm) in with the bacon to make it softer.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.