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 ...