In the summer, we never say NO to salads & this one right here is always a WINNER. Creamy, tangy, soft & crunchy .. the right balance between everything! 

I am a big fan of potatoes in general; fried, baked or boiled but this salad is one of my favorite ways of eating potatoes. The red onion & dill add a new dimension to this classical salad & the mixture between sour cream & mayonnaise makes it lighter than using mayonnaise only.

Enjoy this salad cold with grilled beef/chicken or serve it when hosting lunch/dinner. Extremely easy, prepared in no time & the more it stays in the fridge, the tastier it gets.


  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 kg potato boiled until fork tender
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • juice of 1/2 lemon
  • 2 tbsp vinegar
  • 1 small red onion finely diced
  • 1/4 cup minced dill شبت مفروم
  • 2-3 tbsp milk
  • 1 1/4 tsp salt or more to taste
  • 1/8 tsp pepper


  • When the potato is cool enough to handle, cut into medium sized cubes. Mix the rest of the ingredients together.
  • Toss 2/3 of the dressing with the potatoes while still warm. 
  • Refrigerate for at least 2 hours. 
  • Toss the salad with the remaining dressing before serving. 
  • Store the leftover in an airtight container in the fridge for 5 days.


  • Don’t overcook the potato! Boil until just fork tender so that it doesn’t become too soft/mushy & when tossed with the dressing.
  • This salad can be made with peeled or unpeeled potato as you prefer. 

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