New Potato Salad with Sour Cream and Dill
Tender red new potatoes are tossed with a tangy sour cream, green onion, dill, and cider vinegar dressing for a bright, creamy side.
Prep 15 min · Cook 20 min · Total 1 hr 50 min · Makes 6 servings
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
Directions
- Add the potatoes, with their skins still on, to a 2 to 3 quart saucepan. Pour in enough cold water to cover them by 1 inch, then bring the pot to a gentle simmer. Turn down the heat so it stays at a low simmer, and cook for 10 to 12 minutes, until a fork slides in easily. Drain the potatoes under cold water, then set them aside so they can cool.
- In a medium bowl, whisk the sour cream with the green onions, dill, cider vinegar, salt, and black pepper. Taste in mind that the dressing should be punchy, since the potatoes will mellow it out.
- Slice the cooled potatoes in half lengthwise. Add them to the dressing and toss until coated. Refrigerate for at least 1 hour before serving so the potatoes can take in some of that flavor.