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Dill Potato Salad


Add your favorite ingredients to this potato salad, such as onions, scallions, chopped hard-cooked egg, or basil instead of dill.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 1 3/4 pounds leftover Potato Packets, 1 packet
  • 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
  • 1 cup sour cream
  • 1/2 teaspoon vinegar
  • Coarse salt and ground pepper
  • Garlic cloves from leftover Potato Packets


  1. Cut leftover grilled potatoes in half, and place in a large bowl. Using the edge of a metal spoon, lightly smash potatoes, leaving large chunks.

  2. Squeeze a few garlic cloves into bowl, if desired; add dill, sour cream, and red-wine vinegar. Season with salt and pepper. Stir until just combined. Serve chilled or at room temperature.

Reviews Add a comment

  • markm29
    26 JUN, 2015
    I love hb eggs but I don't think it's appropriate here to add them. Plus the red wine vinegar is too pronounced. I use tarragon vinegar.