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Mustard N'Dill Potato Salad




Source of Recipe


Internet


List of Ingredients




6 cups water
1/2 tsp. salt
6 cups quartered small new red potatoes
1 cup light sour cream
2 TBSP chopped fresh parsley
2 TBSP cocuntry-style Dijon mustard
1 1/2 tsp. chopped fresh dill weed or 1/2 tsp. dried dill weed
1/2 tsp. salt
1/2 tsp. coarsely ground pepper



Recipe



In 3-quart saucepan bring water and 1/2 tsp. salt to a full boil; add potatoes. Cook over high heat until potatoes are fork-tender (15-18 minutes). Drain; rinse under cold water.

In large bowl stir together all remaining ingredients. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.

Serves: 6