Creamy Dill Potato Salad


Looks like the Oklahoma Natural Gas Company streak is holding true: their recipes are yummy! The “Peggy’s Pantry” recipes from the same source, however, are nowhere near as reliable. I wonder if something changed in their recipe writing and publication department? Note to self: check dates on recipes, see if there is a pattern.

This is one of the most unique potato salads I have run across. Generally speaking, potato salads tend to come in two varieties: mustard with optional hard-boiled egg added, and mayonnaise with optional bacon. Today’s salad is completely different. It features red potatoes, green peas, fresh dill, green onions, and (of all things) horseradish! The texture is fairly crunchy, due to the celery, and the flavor has a great “bite”. Now that the weather is warming up, I may make this again for a weekend picnic!


  • 8 small red potatoes, boiled and diced
  • 1/4 cup lemon juice
  • 1 cup finely chopped celery
  • 1/4 cup sliced green onion
  • 1 (10-ounce) package frozen green peas, thawed
  • 3/4 cup nonfat sour cream
  • 2 tablespoons minced fresh dill
  • 1 1/2 teaspoons horseradish
  • Salt and pepper to taste



In a large bowl, mix the potatoes with the lemon juice.


Stir in the celery and green onion.


Rinse the peas in cold water, drain thoroughly, and fold into the potato mixture.


Add the sour cream, dill, horseradish, salt, and pepper, and mix well.

For best results, refrigerate for several hours to allow flavors to mingle.


Serves 6.

Click here for a print-friendly version.


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