Wednesday, July 22, 2015


I made this potato pasta salad as a side dish for our Eid Mubarak BBQ gathering. Perfectly great as a side dish, simple yet delicious

Dill Potato Pasta Salad

  • 3 lbs white or red skinned potatoes, unpeeled and cut into bite sized pieces
  • 3 cups cook pasta (I used macaroni)
  • 1½ cups diced celery
  • 3 tablespoons finely sliced green onion
  • ¾ cup mayonnaise 
  • ½ cup sour cream
  • 2 tablespoons lemon juice
  • 4 tablespoons fresh dill, minced
  • 1 tablespoon dijon mustard

  1. Boil the potatoes until tender (approx. 15-20 minutes). Cool and cut into bite sized pieces.
  2. In a large bowl, mix all ingredients except the potatoes.
  3. Combine cooled potatoes with dill mixture and refrigerate at least one hour.


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