New Potato Salad with Sour Cream and Dill
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
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.
In a medium bowl whisk together the sour cream, green onions, dill, cider vinegar, salt, and black pepper. The dressing should be strongly flavored .
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.