Dill Potato Salad


  • 7 cups sliced potatoes
  • 1/2 cup vinaigrette or Italian-style salad dressing
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tsp. horseradish
  • 3 green onions, finely chopped
  • 2 Tbsp. fresh dill
  • Salt and pepper to taste


Slice unpeeled potatoes into disks and cook until tender. Rinse and drain the potatoes, then transfer to a bowl while still hot and cover with about 1/2 cup of vinaigrette or Italian-style salad dressing. The heat helps the potatoes to absorb the flavor of the dressing better. Let them marinate in the refrigerator for a couple of hours and then lift them out of the dressing. In another bowl, blend together the sour cream, mayonnaise, horseradish, green onions and fresh dill. Add salt and pepper to taste. Fold in the potatoes, and refrigerate until ready to serve.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.

Posted in: Recipes