Side Dish: Canada – Manitoba (Canadian Prairies) – Manitoba Sour Cream and Dill Potatoes

Serving Size: 6

Approximate Time

Prep 20 min

Cook 18 min

Additional 5 min

Total 45 min

Ingredients

- 2 lb (900 g) small Yukon Gold or red potatoes, scrubbed
- 1 tsp (5 g) kosher salt for cooking water
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 ml) sour cream, full fat
- 2 tbsp (30 ml) plain whole-milk yogurt or buttermilk (optional, thins dressing)
- 1 tbsp (15 ml) lemon juice or white vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (15 g) fresh dill, finely chopped
- 3 medium green onions (scallions), thinly sliced, white and green parts
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2.5 g) kosher salt, or to taste (for dressing)
- 1 tbsp (15 ml) olive oil (optional, for gloss and richness)
- Optional garnish: extra dill sprigs and a sprinkle of paprika

Instructions

Short Description:
Tender prairie potatoes tossed in a cool, tangy sour cream dressing with plenty of fresh dill and scallions for a bright, herb-forward side. Served warm or at room temperature alongside bison, pork, or roast beef.

Regional Notes:
This Manitoba version highlights locally grown potatoes and generous fresh dill, a common herb on the Canadian Prairies, giving the dish a fresher, herbaceous profile compared with heavier mayo-based potato salads. It is often prepared to accompany regional meats such as bison or pork.

1. Place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (5 g) kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender when pierced with a fork, about 12–18 minutes depending on size.
2. Meanwhile, in a medium bowl whisk together sour cream, yogurt or buttermilk (if using), lemon juice or vinegar, Dijon mustard, 1/2 tsp (2.5 g) kosher salt, and 1/2 tsp (1 g) black pepper until smooth. Stir in chopped dill and sliced green onions; set dressing aside.
3. Drain potatoes and return to the still-warm pot off the heat for 1 minute to let excess steam escape. Add butter and gently toss so butter melts into the potatoes.
4. If potatoes are large, halve or quarter them so pieces are roughly 1 to 1.5 inches (2.5–4 cm). Place warm potatoes in a large mixing bowl.
5. Pour the sour cream and dill dressing over the warm potatoes. Gently fold to coat, taking care not to mash the potatoes—leave some texture. The warmth will soften and slightly meld the dressing into the potatoes.
6. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. If you prefer a glossier finish, drizzle 1 tbsp (15 ml) olive oil and fold gently.
7. Serve warm, at room temperature, or chilled. Garnish with extra dill sprigs and a light sprinkle of paprika if using. This side pairs especially well with grilled or roasted bison, pork chops, or roast beef.
8. Leftovers: refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving; you can refresh with a little extra sour cream or lemon juice if dressing thickens.