Dilly Potato Salad

Serves 8-10

Recipe contributed by Cathy Meacham, North Carolina


4 cups cooked red potatoes, cut into 1-inch chunks

1/2 cup diced red bell pepper

1/2 cup sour cream

1/2 cup sour pickles, diced

2 tablespoons fresh dill, chopped

2 teaspoons sugar

1 teaspoon salt


Place potatoes and red peppers in a large bowl. In a medium bowl, mix sour cream, pickles, dill, sugar and salt. Pour sour cream dressing over potato mixture; gently toss to coat. Refrigerate until chilled. Garnish with fresh dill if desired.

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