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New Potato Salad with Sour Cream and Dill Recipe

 

• Prep time: 10 minutes
• Cook time: 25 minutes
• Chilling time: 1 hour
• Yield: Serves 6 to 8

Ingredients

• 2 pounds small red-skinned new potatoes
• 3/4 cup sour cream
• 1/2 cup minced green onions, including the green onion greens
• 1 heaping Tbsp of minced fresh dill
• 1/3 cup apple cider vinegar
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Method

1 Place potatoes, skin on, in a 2 to 3 quart saucepan. Cover with an inch of cold water. Bring to a simmer, lower the heat to maintain a low simmer. Cook for 10 to 12 minutes until they are easily pierced with a fork. Strain the potatoes in cold water, set them aside to cool.

2 In a medium bowl whisk together the sour cream, green onions, dill, cider vinegar, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).

3 Cut the cooled potatoes in half lengthwise. Toss with the dressing. Chill for at least 1 hour before serving, to allow the potatoes to absorb some of the dressing.

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