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Creamy Dill Potato Salad

Updated: Jul 19, 2022

Prep and Cooking Time: 1 hour Serves: 3-4


400 grams Baby Potatoes

2 Celery Stalk Finely Diced

3 Spring Onions Finely Chopped

1 tbsp Fresh Dill Finely Chopped

300 grams Sour Cream

1 tsp Apple Cider Vinegar

1½ tsp Dijon Mustard

¾ tsp Black Pepper

Salt to taste


  1. Wash and boil the potatoes with the skin on in water with 1½ tsp of salt until al dente, cool them and cut into four halves.

  2. In a large bowl, mix all ingredients except the potatoes; taste if you need to adjust as necessary.

  3. Mix in the potatoes, cover and refrigerate for 2 hours before serving.

    • Enjoy it on its own or with pizza!

NB: Adding salt to the water is so that the potatoes will have a salty taste.

Creamy Dill Potato Salad | The Rasoi Recipes


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