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Creamy Dill Potato Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
65 min
SERVINGS
6 servings
Lunch
Creamy Dill Potato Salad
Ingredients
  • 7 cups chopped new potatoes
  • 1 (8 ounce) container sour cream
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh dill weed
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sliced green onions
Instructions
1
Submerge potatoes in a substantial container filled with salted water; heat it up until the water reaches its boiling point. Lower the temperature to a moderate level and let it simmer for 15 to 20 minutes, or until they become soft. Remove the potatoes from the water and let them cool down completely.
2
Once cooled, take out the skin of the potatoes and place them in a large serving container. Refrigerate until chilled to perfection.
3
In another bowl, mix together sour cream, Dijon mustard, chopped fresh dill, parsley leaves, salt, and black pepper until well combined.
4
Pour the dressing over the chilled potatoes and gently stir them to coat evenly. Refrigerate again before serving, and if desired, garnish with thinly sliced green onions on top.