Dill Potato Salad Recipe
- 7 cups chopped new potatoes
- 1 (8 ounce) container sour cream
- 2 teaspoons chopped fresh dill weed
- 1 teaspoon dried parsley
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
- Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
- Pour dressing over potatoes and toss gently. Chill before serving.
