Dill and Sour Cream Potato Salad

By MissHeather

Ingredients

• 3 lbs medium-size small red-skin potatoes, with skins
• 1 C sour cream
• 2/3 C mayo
• 1 T chopped fresh dill
• 2 tsp chopped fresh parsley
• 1 tsp salt
• 1/4 tsp freshly ground black pepper

Preparation

Step 1

In large saucepan, cover potatoes with cold water Bring to boiling over high heat; cook until tneder, about 20 minutes. Drain.

Meanwhile, in large bowl, stir together sour cream, mayo, dill, parsley, salt and pepper.

Cut potatoes while still warm into bit-size pieces, leaving skins on. Add to sour cream mixture; toss to coat. Cover and refrigerate overnight. Garnish with additional chopped parsley, if desired