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Dill & Sour Cream Potato Salad

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Ingredients Method Notes

Ingredients
  

  • 2 pounds baby red potatoes
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup roughly chopped fresh dill
  • 1 teaspoon sea salt
  • 1/2 teaspoon granulated garlic

Method
 

  1. Boil the potatoes whole until they are tender, about 20-30 minutes depending on their size. Drain and refrigerate until completely cool, about 4 hours, though overnight is best.
  2. In a large mixing bowl combine the sour cream, mayonnaise, dill, salt, and garlic.
  3. Cut the chilled potatoes into bite-size pieces (I usually quarter them), and then fold them into the dressing.
  4. Refrigerate for 1 hour to allow the flavors to meld.

Notes

This salad can be made several hours ahead of time.