Sour Cream and Dill Potato Salad Recipe

Name: Sour Cream and Dill Potato Salad
Prep time: 2 h 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: (serves 7 people)
Ingredients: 2.3 kilograms (5 pounds) of red bliss potatoes diced to about 1-inch pieces; 1 small red onion, diced; 1 small bunch of dill, chopped finely; 1 bunch of scallions, diced finely; 2 cloves of garlic, minced finely; 225 grams (8 ounces) of sour cream; 30 millilitres (2 tablespoons) of whole grain mustard; 30 millilitres (2 tablespoons) of apple cider vinegar; 5 millilitres (1 teaspoon) of coarsely ground black pepper; 5 to 10 millilitres (1-2 teaspoons) of sea salt; 5 to 10 millilitres (1-2 teaspoons) of honey

Ingredients

2.3 kilograms (5 pounds) of red bliss potatoes diced to about 1-inch pieces
1 small red onion, diced
1 small bunch of dill, chopped finely
1 bunch of scallions, diced finely
2 cloves of garlic, minced finely
225 grams (8 ounces) of sour cream
30 millilitres (2 tablespoons) of whole grain mustard
30 millilitres (2 tablespoons) of apple cider vinegar
5 millilitres (1 teaspoon) of coarsely ground black pepper
5 to 10 millilitres (1-2 teaspoons) of sea salt
5 to 10 millilitres (1-2 teaspoons) of honey

	PREP TIME 2h30m	COOK TIME 45m	TOTAL TIME 3h15m
YIELD (serves 7 people)

Instructions

Place the diced red potatoes into a pot of cold water and slowly bring to a boil.
Check the firmness of the potatoes in the water with a fork often, and cook until a fork easily passes through a potato piece.
Strain and rinse with cold water and allow the potatoes to cool in the refrigerator for 2 hours.
While the potatoes are cooling, combine all of the other ingredients in a large mixing bowl, remembering that the salt will need to be adjusted after the potato salad sits for a few hours.
Add the cooked potatoes and thoroughly mix together.
Store in an airtight container until serving.