Dill Potato Salad

New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.

Step: 1

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.

Step: 2

Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.

Step: 3

Pour dressing over potatoes and toss gently. Chill before serving.

Per Serving: 228 calories; protein 4.3g; carbohydrates 35.5g; fat 8.1g; cholesterol 16.7mg; sodium 345.9mg.

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