Mom's Dill Potato Salad


  • 3 pounds new red potatoes
  • 1 cup mayonnaise
  • ¾ cup sour cream
  • 2 tablespoons dried dill weed
  • 4 green onions, chopped
  • salt and ground black pepper to taste (optional)

1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place ...

View full recipe at SpringPad


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