Sour Cream & Dill Potato Salad

• 1 lb red potatoes, washed and quartered
• 1/3 C diced pickles
• 1/2 C sour cream
• 1 tsp apple cider vinegar
• 1 shallot, thinly sliced
• 1 Tb fresh dill, chopped, plus more for garnish
• Kosher salt and freshly ground pepper, to taste

1. Cover potatoes with about 1″ of water. Bring to a boil and gently simmer until tender. Drain and cool.
2. Mix remaining ingredients to make dressing. Gently toss with potatoes.
3. Sprinkle with a little extra dill on top.

*As seen on Twin Cities Live July 3, 2019

Back to Recipes