Photo: Anna Pelzer
Southern Dill Potato Salad
11 ingredients
20 min + 20 min
8 servings
openrecipes
"My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight. "
Estimated Nutrition (whole recipe, rough)
405
Calories
30g
Protein
7g
Fat
57g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 unpeeled red potatoes
- 5 hard boiled eggs, roughly chopped
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 tablespoon apple cider vinegar, or to taste
- 1 tablespoon Dijon mustard, or to taste
- 1/2 white onion, finely chopped
- 1 stalk celery, finely chopped
- 1 teaspoon celery salt
- salt and black pepper to taste
- 1 tablespoon dried dill weed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes