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Creamy Potato Salad

 Creamy Potato Salad
Mildly seasoned with onion and dill, Mom's delightfully different potato salad is pretty, too, with the red potatoes left unpeeled. Of course, that also means it's quicker to make that traditional potato salad! —Pat Cole Polebridge, Montana
12 ServingsPrep: 40 min. + chilling


  • 7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
  • 1 hard-cooked egg, chopped
  • 3 celery ribs, chopped
  • 3/4 cup chopped onion
  • 2 tablespoons finely chopped green pepper
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 to 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon dill weed
  • Sliced hard-cooked egg, paprika and fresh dill sprigs, optional


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender. Drain and cool.
  • Transfer potatoes to a large bowl. Add the chopped egg, celery, onion
  • and green pepper. In a small bowl, combine the mayonnaise, sour
  • cream, salt, pepper and dill. Pour over potato mixture; gently toss
  • to coat. Cover and refrigerate until serving. Garnish with egg,
  • paprika and dill if desired. Yield: 12 servings.
Nutritional Facts: One 1-cup serving (prepared with fat-free mayonnaise, reduced-fat sour cream and 1 teaspoon salt) equals 114 calories,

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Creamy Potato Salad (continued)

Nutritional Facts: 1 g fat (1 g saturated fat), 19 mg cholesterol, 320 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.