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15 minutes
15 minutes
150 minutes
- 3 pounds new red potatoes
- 1 cup mayonnaise
- 0.75 cup sour cream
- 2 tablespoons dried dill weed
- 4 green onions, chopped
- 1 pinch salt and ground black pepper to taste
- Boil potatoes until tender but firm, drain and cool in ice water bath, then cut into bite-size pieces and place in a large mixing bowl, keeping skins on.
- In a bowl, mix together mayonnaise, sour cream, dill weed, and green onions until well combined. Add salt and pepper to taste. Pour the mayo mixture over the potatoes and toss until evenly coated. Adjust seasoning as needed. Cover and refrigerate for at least 2 hours, or overnight.
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