Lemon and dill add a fresh flavor to this dish, which is perfect for a casual summer dinner. Sprinkle extra dill over the top of the potato salad for a beautiful presentation.
Oxmoor House JANUARY 2005
Place potatoes in a Dutch oven, and cover with cold water; bring to a boil. Cook potatoes 30 minutes or until tender; drain and cool. Peel potatoes and cut into 1-inch cubes.
Combine potatoes and onion in a large bowl; toss gently. Combine sour cream and next 5 ingredients in a separate bowl. Spoon sour cream mixture over cooled potato mixture; toss gently to coat. Cover and chill 8 hours.
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