Sour Cream And Chive Potato Salad With Dill Recipes

Steps:

• Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
• In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

Steps:

• Put potatoes in a large pan, cover with water, and boil until tender.
• Drain, and cut into bite-sized pieces, leaving skins on.
• Combine remaining ingredients in a large bowl.
• Add hot potatoes, and mix until well coated.
• Refrigerate overnight before serving.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
• Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
• Pour dressing over potatoes and toss gently. Chill before serving.

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl combine potatoes, celery and green onions.
• In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
• Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
• In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
• Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Steps:

• Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
• Combine sour cream, mayo, and mustard in a medium size bowl.
• Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
• Cover and refrigerate overnight, if possible.

Steps:

• Peel cucumbers and slice them paper thin (or as thinly as possible), and drain if watery.
• In a medium bowl, mix together the sour cream and chives. Add cucumber slices and stir gently to coat.
• Season to taste with salt (go easy on the salt) and pepper.
• Serve immediately, or cover and chill for up to one day.

Steps:

• Wash potatoes.
• Boil till tender.
• Let chill slightly.
• Slice or quarter put in bowl.
• Blend together all other ingredients.
• Pour dressing over potatoes.
• Chill.

Steps:

• Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.