Dill Potato Salad

By á-49643

Americas Test Kitchen

Ingredients

• 1/4 c white wine vinegar
• 3 tbs fresh mince dill plus 1/2c leaves and stems, chopped coarse
• 3 pounds Yukon gold potatoes, peeled and cut into 3/4inch pieces
• salt and pepper
• 1/2 c mayonnaise
• 1/4 c sour cream
• 1 tbs Dijon mustard
• 3 scallions, green parts only, sliced thin

Preparation

Step 1

Combine vinegar and 1 tbs minced dill in a bowl and microwave until steaming, 30-60 seconds. Set at room temp until cool, 15-20 min. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tbs salt, and enough water to cover by 1 inch to boil in large pot over med-high heat. Reduce heat to med and simmer until potatoes are just tender, about 10 min. Drain potatoes thoroughly and transfer to large bowl; discard sachet. Drizzle 2 tbs dill vinegar over hot potatoes and gently toss to evenly coated. Refrigerate until cooled, about 30 min, stirring once. Whisk mayo, sour cream, remaining dill vinegar, mustard,1/2 tsp salt, and 1/4 pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tbs minced dill. Cover and refrigerate to let flavors blend, about 30 min. Salad can be refrigerated up to 2 days.