Sour Cream-Dill Potato Salad

Sour Cream-Dill Potato Salad Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Whip up a side salad of Sour Cream-Dill Potato Salad for your next picnic. Made with sour cream, Greek yogurt, cucumber, and fresh dill, this creamy potato salad is ready in 20 minutes.


Serves 6 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 50
Fat 0.7 g
Satfat 0.4 g
Sodium 87 mg


3/4 pound fingerling potatoes
1/2 cup diced English cucumber
2 tablespoons reduced-fat sour cream
1 1/2 tablespoons plain fat-free Greek yogurt
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

2. Combine cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.

Laura Zapalowski,

Cooking Light

March 2012
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