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Ingredients
- 3 pounds red potatoes, quartered
- Bunch of green onions, sliced
- 1 cup reduced fat sour cream
- 1/4 cup milk
- Zest and juice from 1 lemon
- 3 teaspoons fresh dill
- Salt and pepper to taste
Details
Servings 1
Adapted from scjohnson.com
Preparation
Step 1
Boil quartered potatoes in salted water for 10 to 15 minutes, or until potatoes are soft. Drain water and add to serving bowl. Toss in sliced green onions with the potatoes.
While potatoes are boiling, whisk together sour cream, milk, lemon juice, lemon zest and dill. Next, season with little salt and pepper for taste.
Toss cooked potatoes with creamy dill sauce and then place in fridge to cool for at least an hour. (If you don’t have time to chill in fridge, run slow stream of cold water over potatoes for few minutes after they finish boiling and chill in fridge as long as you can.)
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