Dill and Sour Cream Potato Salad

swissms's Note:

Mustard and dill combine in this light and fresh version of a traditional potato salad recipe. From Land o'Lakes.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 6 cups water
• 1/2 teaspoon salt
• 6 cups quartered small red potatoes
• 1 cup sour cream
• 2 tablespoons chopped fresh parsley
• 2 tablespoons country-style dijon mustard
• 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper

Directions:

1. Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.

Reviews

[TeresaS]

This is a nice change from the normal potato salad. I thought the dijon mustard was the most dominate although I had expected it to be the dill. It is very creamy. The only change I made with the exception of cutting the recipe in half was to use a mixture of red potatoes and Yukon gold. Thanks for posting. :)