Creamy Dill Potato Salad

Ingredients

• 2 lb baby potatoes, halved
• 1 tsp kosher salt
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp Dijon mustard
• 2 tbsp pickle juice or vinegar
• 1/3 cup fresh dill, chopped
• 1/4 cup red onion, finely diced
• to taste black pepper

Method

1. Boil the potatoes in salted water until just tender, 12–15 minutes. Drain and let cool slightly.
2. Whisk the mayonnaise, sour cream, Dijon, pickle juice, dill, onion, salt, and pepper.
3. Toss the warm potatoes with the dressing.
4. Chill for at least 30 minutes before serving.

Notes

Dress the potatoes while still slightly warm so they absorb more flavor.