Lemon-Dill Potato Salad

Oxmoor House
Lemon and dill add a fresh flavor to this dish, which is perfect for a casual summer dinner. Sprinkle extra dill over the top of the potato salad for a beautiful presentation.
12 servings (serving size: 1/2 cup)


+ Add To Shopping List
2 pounds red potatoes
3/4 cup chopped red onion
1/2 cup fat-free sour cream
1/2 cup light mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons cider vinegar


Prep: 20 Minutes
Cook: 35 Minutes
Other: 8 Hours

Place potatoes in a Dutch oven, and cover with cold water; bring to a boil. Cook potatoes 30 minutes or until tender; drain and cool. Peel potatoes and cut into 1-inch cubes.

Combine potatoes and onion in a large bowl; toss gently. Combine sour cream and next 5 ingredients in a separate bowl. Spoon sour cream mixture over cooled potato mixture; toss gently to coat. Cover and chill 8 hours.

Created date

March 2010

Nutritional Information

Calories 109
Fat 4.6 g
Satfat 1.3 g
Protein 2.1 g
Carbohydrate 14.8 g
Cholesterol 9 mg
Iron 0.6 mg
Sodium 287 mg
Caloriesfromfat 38 %
Fiber 1.5 g
Calcium 27 mg