Dill Potato Salad

Submerge potatoes in a substantial container and cover them with water. Bring the mixture to a rolling boil over high heat, then adjust the temperature to a moderate level, cover it, and cook until the potatoes are tender but retain some firmness, approximately 15 minutes. Drain the water, plunge into an ice bath until chilled, about 5 minutes. Remove the skins and cut the potatoes into small, manageable pieces, placing them in a large container for mixing.

Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until the ingredients are well combined. Add salt and pepper according to your preference, seasoning the mixture to taste. Pour the prepared mayo mixture over the potatoes and mix until they are evenly coated. Make any necessary adjustments to the seasoning, then cover the bowl and refrigerate for at least 2 hours or overnight.