Dilled Spring Potato Salad Recipe

• 2 pounds new white potatoes
• 2 Tbsp. apple cider vinegar
• salt and pepper to taste
• 1/2 c. thinly sliced celery
• 2 Tbsp. fresh minced dill
• 1/2 c. sliced green onions
• 1 Tbsp. Dijon mustard
• 1 c. lowfat sour cream
• 1 c. mayonnaise, as needed

1. First, cook the potatoes in a large pan of lightly boiling, salted water till they can be pierced with a thin paring knife (they will continue cooking as they cold in their jackets).
2. Drain well, return to the pan and let cold to room temperature.
3. Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or possibly stainless mixing bowl.
4. Sprinkle with the cider vinegar and season with salt and pepper, then chill for at least 2 hrs or possibly overnight.
5. Third, toss the potatoes with the celery, dill, green onions and mustard.
6. Mix in the lowfat sour cream and then add sufficient of the mayonnaise to bind the salad together.
7. Note:
8. The potatoes may absorb some of the moisture if you prepare the salad ahead of time.
9. You may want to add in a little extra mayonnaise as needed just before serving.

new white potatoes, apple cider vinegar, salt, celery, dill, green onions, mustard, sour cream, mayonnaise

Taken from cookeatshare.com/recipes/dilled-spring-potato-salad-33200 (may not work)