Warm Potato Salad with Lemon and Dill

• 2 pounds small yellow-fleshed potatoes such as Yukon Gold
• 1 small red onion, finely chopped (1/3 cup)
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1/4 cup chopped fresh dill

1. Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes.
2. Reserve 1/4 cup cooking water, then drain potatoes in a colander.
3. While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.
4. When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.
5. Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended.
6. Whisk in salt and pepper to taste, then add to potatoes and toss to coat.
7. Serve warm.

yellowfleshed potatoes, red onion, lemon juice, salt, sour cream, mayonnaise, dill

Taken from www.epicurious.com/recipes/food/views/warm-potato-salad-with-lemon-and-dill-108181 (may not work)