Easy Fingerling Potato Salad with Creamy Dill Dressing

Ingredients

• 1 1/2 pounds fingerling potatoes, cut into 1/2-inch disks
• Kosher salt
• 2 tablespoons white wine vinegar, divided
• 1 tablespoon whole grain mustard
• 2 tablespoons sour cream
• 2 teaspoons extra-virgin olive oil
• 1 small red onion, diced
• 2 scallions, finely sliced
• 2 tablespoons minced fresh dill
• Freshly ground black pepper

Directions

1. Add the potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water to a medium saucepan. Set it over high heat and bring everything to a boil, giving it an occasional stir so the salt dissolves.
2. Lower the heat until the water is just barely bubbling, then cook the potatoes until they are fully tender and a paring knife or cake tester slides in without any pushback, about 17 minutes. Drain them well.
3. Right away, toss the potato pieces with 1 tablespoon vinegar. Arrange them in one even layer on a rimmed baking sheet and let them cool until they are warm rather than hot, about 10 minutes.
4. While the potatoes cool, whisk together the mustard, sour cream, olive oil, red onions, scallions, dill, and the remaining 1/2 tablespoon vinegar in a large bowl.
5. Add the potatoes to the bowl and toss until they are well coated. Taste, then add more salt and pepper as needed. Serve. Potato salad can be kept in the refrigerator for up to 5 days. Let it come back to room temperature before serving.