Dilly Potato Salad with Creamy Champagne Dressing

Dilly Potato Salad with Creamy Champagne Dressing

Perfect for your next picnic or backyard barbecue, this potato salad has a nice tang, thanks to the champagne vinegar in the dressing. Recipe and photo provided by Jill Silverman Hough.

  • prep
  • cook
  • 8 servings


  • 2 pounds baby red potatoes, cut into 1/2-inch wedges

  • 1 teaspoon salt, plus more to taste

  • 1/4 cup olive oil

  • 1/4 cup sour cream

  • 2 tablespoons mayonnaise

  • 2 tablespoons champagne vinegar or white wine vinegar

  • 1 teaspoon Dijon-style mustard

  • 1/2 cup Lindsay® Sliced Black Ripe Olives

  • 1/4 cup thinly sliced red onion

  • 2 tablespoons Lindsay® Capers

  • 1/4 cup chopped fresh dill

  • Black pepper, to taste

Cooking Directions

  1. Place potatoes in large pot and cover with water; stir in salt and bring to boil over high heat.

  2. Reduce to simmer and cook until tender, 3 to 5 minutes.

  3. Drain and transfer to large bowl; set aside to cool.

  4. Meanwhile, combine oil, sour cream, mayonnaise and vinegar in small bowl; set aside.

  5. Add dressing and remaining ingredients to potatoes and gently toss; add salt and pepper to taste.


  • Calories203
  • Fat13.3g
  • Protein2.3g
  • Cholesterol4.4mg
  • Total Carbs19.6g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.