Mustard And Dill Potato Salad

Red potatoes tossed with sour cream, fresh dill and parsley, dijon mustard, and seasoned with salt and pepper.

Ingredients -

6 cups Water
½ teaspoon Sea Salt
6 cups quartered Small New Red Potatoes
1 cup Sour Cream
2 tablespoons chopped Fresh Parsley
2 tablespoons Dijon Mustard
1 tablespoon chopped Fresh Dill
½ teaspoon Sea Salt
½ teaspoon Fresh Ground Black Pepper

Preparation:

1. Add water and salt to large stockpot or saucepan. Bring water to a boil.

2. Add potatoes and cook over high heat until potatoes are tender and pierce easily with a fork.

3. Drain potatoes and rinse under cold water.

4. In a large serving bowl, combine sour cream, fresh parsley, Dijon mustard, fresh dill, salt and pepper.

5. Fold in potatoes.

6. Cover and refrigerate at least 2 hours.

Variations and Recipe Ideas:

Cooking Tip

New Red Potatoes

Red potatoes are a waxy variety of potatoes that work great in potato salads. Waxy potatoes have a nice texture when cold, and hold up well when mixed with dressings. Yukon Golds are a good substitute for the red potatoes.

Cooking Tip

Mingling Flavors

Warm potatoes absorb better than cold potatoes, so seasoning potatoes while they are warm is a good idea. For best results mix potatoes with dressing after potatoes have cooled. Potato salad made a day ahead almost always tastes better.