Dill & Sour Cream Green Bean Potato Salad

Quick and easy potato salad; good for using up left-overs.

IngredientsSour Cream Dill Green Bean Potato Salad

  • 2 left-over baked potatoes. (Ours had been steamed on the grill.) Skins removed.
  • 1/2 can (~ 7.5 oz.) French-cut green beans. (Ours were left-overs also.)
  • 1/4 onion, diced.
  • 2 Tbsps. light sour cream.
  • 2 Tbsps. kosher dill pickle juice from a jar.
  • 2 tsps. dried dill.
  • 1-2 tsps. black pepper (to your own taste).
  • A pinch of salt.


  1. Cube the peeled, left-over potatoes into about 1-inch cubes.
  2. In a small mixing bowl, add all ingredients.
  3. Stir to combine.
  4. Add more salt, dill, or pepper if needed to your own taste.  (I used 2 tsps. pepper and 2 tsps. dill and not a lot of salt.)
  5. Cover and allow to sit in the refrigerator to develop flavors if not serving immediately.

Makes a small amount, about 3-4 servings.


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