Soups And Salads Event – Creamy Baby Potato Salad With Dill

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There are countless versions of a potato salad: mustardy, sweet, mayonnaise, olive oil, jalapenos, yogurt and the list goes on. However, I like it with sour cream. I love sour cream. Also you could use a variety of herbs to perk up the recipe – mint, coriander or a combination of both. I decided to use dill this time. You can get experimental with the herbs of your choice as anything will taste as good as this one with dill does.

Must mention about the wine. Its delicious. A slight bitterness just at the end of very bite, makes it so drool worthy.

Serves 4

200 gms baby potatoes, boiled in salted water, peeled,
1/2 cup sour cream,
6-8 cloves of garlic, diced,
1 tbsp olive oil,
2-3 tbsp white wine or vodka (optional)
1 tbsp chopped dill,


  1. In a pan, heat olive oil. Add the chopped garlic and saute.
  2. Add the potatoes and saute for some time.
  3. Remove from fire and add the wine or vodka and mix well.
  4. Put it back on low flame. Be careful, the spirit in the alcohol might catch flame. Dont worry, it will go off in a few seconds.
  5. Once the liquid gets absorbed turn off the heat and all the pan to cool down completely.
  6. Once cooled, add the sour cream and mix well.
  7. Add the dill and salt as per taste
  8. Serve warm on a bed of lettuce.

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.
Read more about the event and participation details here.

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