This is a warm potato salad dressed with sour cream, Dijon mustard, raw garlic, and fresh dill. It comes together in 30 minutes with one pot and one bowl, which makes it genuinely useful on a busy weeknight. The dressing is creamy but sharp enough to cut through the starchy potatoes, so it doesnโt feel heavy.
Before you start
Two things determine whether this salad is good or just okay. First, dress the potatoes while theyโre still warm โ warm potatoes absorb the sour cream dressing instead of just wearing it on the outside, and thatโs the difference between a cohesive salad and a bland one with sauce on top. Second, mince the garlic as finely as you can. Raw garlic is sharp, and a coarse chop means youโll hit a pungent chunk in one bite and taste almost nothing in the next. A fine mince distributes the flavor evenly throughout the whole bowl.
If something goes sideways
- The dressing tastes flat: Raw garlic needs a little acid to brighten it. Add a small squeeze of lemon juice or a splash of white wine vinegar directly to the dressing and taste again before tossing.
- The salad looks dry after resting: Warm potatoes keep drinking in the dressing as they sit. If it looks tight after the 10-minute rest, stir in another small spoonful of sour cream or a drizzle of olive oil to loosen it.
- The potatoes are falling apart: They were boiled too long or started too large. Next time, keep them whole during boiling and test with a knife tip at 12 minutes โ you want resistance, not mush. Cut them only after draining.
- The garlic flavor is overwhelming: Raw garlic intensifies as the salad sits. If youโre making this more than 30 minutes ahead, use two cloves instead of four, or briefly sautรฉ the minced garlic in the olive oil for 60 seconds before adding it to the dressing.
Substitutions that actually work
- Sour cream: Full-fat Greek yogurt is the most reliable swap โ same texture, slightly tangier. Low-fat versions can make the dressing watery, so avoid them.
- New potatoes: Waxy varieties like Yukon Gold or fingerlings behave the same way. Avoid russets โ theyโre too starchy and will turn the salad gluey.
- Dijon mustard: Whole-grain mustard works and adds a mild texture contrast. Yellow mustard is too sweet and will throw off the balance.
- Fresh dill: The recipe card covers dried dill, but flat-leaf parsley is a better fresh substitute if dill isnโt available โ it keeps the herby brightness without changing the flavor profile too dramatically.
Mongolian Garlic and Dill Potato Salad
Ingredients
- 500 g new potatoes preferably small and firm for best texture
- 4 cloves garlic peeled and finely minced
- ยผ cup dill fresh, chopped
- ยผ cup sour cream organic preferred for creaminess
- 1 tbsp Dijon mustard adds a subtle kick to the salad
- 1 tsp sea salt
- ยฝ tsp ground black pepper freshly ground
- 2 tbsp olive oil
Instructions
- Boil the new potatoes in salted water until tender, about 12-15 minutes. Drain and let them cool slightly.
- As the potatoes cool, prepare the dressing by whisking together the minced garlic, chopped dill, sour cream, Dijon mustard, sea salt, and black pepper in a large bowl.
- Once the potatoes have cooled enough to handle but are still warm, slice them into halves or quarters, depending on their size, and add to the dressing.
- Drizzle the olive oil over the potatoes and gently toss to coat all pieces evenly with the dressing.
- Let the salad rest for at least 10 minutes to allow the flavors to meld before serving.
Notes
Nutrition
FAQ
Can I make this potato salad ahead of time?
Yes, but make it no more than a few hours ahead and keep it refrigerated. The potatoes continue absorbing the dressing as it sits, so stir in a spoonful of sour cream just before serving to refresh the texture.
Do I have to use new potatoes specifically?
No, but you need a waxy potato. New potatoes, fingerlings, or Yukon Golds all hold their shape after boiling. Starchy potatoes like russets will break down and turn the salad pasty.
Is the garlic cooked or raw in this recipe?
Itโs raw โ minced and stirred directly into the dressing. That gives the salad a sharp, punchy garlic flavor, so mince it very finely and taste the dressing before adding the potatoes.
What can I serve this with?
It works well alongside grilled chicken, sausages, or roasted fish. Itโs also filling enough to eat on its own as a light lunch straight from the fridge.
Can I serve this cold instead of warm?
You can, and itโs good either way. Dress it at the table if youโre serving it warm โ a pre-dressed salad goes limp fast. If youโre serving it cold, dress it warm, refrigerate, and give it a good stir before plating.
How do I keep the potatoes from getting waterlogged?
Drain them thoroughly and let them sit in the colander for a couple of minutes before cutting. Excess water dilutes the dressing and makes the whole salad taste washed out.