Use both dill stems and chopped leaves (sometimes called fronds) in the herb sachet. Grey Poupon is Cook's Country favorite brand of Dijon mustard.

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Name: Dill Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 cup white wine vinegar; 3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse; 3 pounds Yukon Gold potatoes peeled and cut into 3/4-inch pieces; salt and pepper; 1/2 cup Mayonnaise; 1/4 cup Sour cream; 1 tablespoon Dijon mustard; 3 scallions green parts only, sliced thin

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INGREDIENTS

1/4 cup white wine vinegar
3 tablespoons minced fresh dill ; plus 1/2 cup leaves and stems, chopped coarse
3 pounds Yukon Gold potatoes ; peeled and cut into 3/4-inch pieces
salt ; and pepper
1/2 cup Mayonnaise
1/4 cup Sour cream
1 tablespoon Dijon mustard
3 scallions ; green parts only, sliced thin

Serving

INSTRUCTIONS

1. Combine vinegar and 1 tablespoon minced dill in bowl and microwave until steaming, 30 to 60 seconds. Set at room temperature until cool, 15 to 20 minutes.

2. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tablespoon salt, and enough cold water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

3. Drain potatoes thoroughly, then transfer to large bowl; discard sachet. Drizzle 2 tablespoons dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, about 30 minutes, stirring once.

4. Whisk mayonnaise, sour cream, remaining dill vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tablespoons minced dill. Cover and refrigerate to let flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)

NOTES

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Dill Potato Salad

1/4 cup white wine vinegar
3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse
3 pounds Yukon Gold potatoes peeled and cut into 3/4-inch pieces
 salt and pepper
1/2 cup Mayonnaise
1/4 cup Sour cream
1 tablespoon Dijon mustard
3 scallions green parts only, sliced thin

1. Combine vinegar and 1 tablespoon minced dill in bowl and microwave until steaming, 30 to 60 seconds. Set at room temperature until cool, 15 to 20 minutes.
2. Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tablespoon salt, and enough cold water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
3. Drain potatoes thoroughly, then transfer to large bowl; discard sachet. Drizzle 2 tablespoons dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, about 30 minutes, stirring once.
4. Whisk mayonnaise, sour cream, remaining dill vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tablespoons minced dill. Cover and refrigerate to let flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)

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Nutrition

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Serving Size: 1 Serving (1687g)
Recipe Makes: 1 Serving

Calories: 1540
Calories from Fat: 419 (27%)

Amt Per Serving		% DV

	Total Fat 46.6g	62 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.9g
Cholesterol 58.8mg		18 %
Sodium 1308.2mg		45 %
Potassium 5923.6mg		156 %
Total Carbohydrate 251g		74 %
	Dietary Fiber 31.4g	125 %
	Sugars, other 219.6g
Protein 30.6g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1540

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