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Potatoes with a sour cream & dill dressing

Oct 19, 2023 | Salad as a side, Sides & salads, Starchy side

Potato salad remains a popular side dish and everyone has their favourite recipe – whether you like it plain, with bacon or ham, eggs or veggies. Try this delicate version as a flavourful alternative to the regular mayonnaise version.


Potatoes with a sour cream & dill dressing
Potatoes with a sour cream & dill dressing


Potatoes with a sour cream & dill dressing

Recipe from Make five/Maak vyf
Serves 4 – 6



750 g baby potatoes, in the skin

15 ml (1 tbsp) olive oil


Sour cream and dill dressing:

30 ml (2 tbsp) lemon juice

125 ml (½ cup) sour cream

30 ml (2 tbsp) milk

60 ml (¼ cup) coarsely chopped fresh dill

salt and pepper

extra dill for garnish



  1. Potatoes: Place potatoes in a small saucepan with a pinch of salt and a few centimetres of water. Bring to a boil over medium heat, then reduce the heat and simmer with a lid on for 15-20 minutes or until tender (see tips.)
  2. Drain potatoes and place in a large mixing bowl. Pour over the oil and toss the potatoes until they are coated with the oil for a delicious flavour. Allow to cool and then gently crush with a fork, alternatively cut in half.
  3. Dressing: Mix all the ingredients together and season to taste. Spoon potatoes onto a serving platter or salad bowl and pour some of the dressing over. Serve cold or at room temperature with the remaining dressing and garnish with extra dill.


  1. Use a skewer or sharp knife to pierce a small slit into the potatoes to test if they are cooked. A big slit or hole will cause too much water to be absorbed by the potato and they may burst open. Don’t leave cooked potatoes in the water; drain immediately.
  2. Add 1 x 170 g tin tuna, drained or 100 g peppered mackerel and avocado slices to the sour cream dressing. This will make a tasty, light meal.
  3. Alternatively, use any of these two sauces to drizzle over the potatoes. My Curried yoghurt dressing: Mix 125 ml (½ cup) good quality mayonnaise, 125 ml (½ cup) plain yoghurt, 2,5 ml (½ tsp) apricot jam or honey, 5 ml (1 tsp) curry powder and 45 ml (3 tbsp) chopped fresh coriander leaves until well combined. OR try the Parmesan & lemon dressing: Combine 45 ml (3 tbsp) olive oil, the juice and finely grated rind of 1 lemon, 30 ml (2 tbsp) chopped fresh chives and 30 ml (2 tbsp) finely grated Parmesan or white Cheddar cheese.

This recipe was shared as part of a food article in Spring 2023, for LiG Tydskrif.
Images by Adel Ferreira.

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