Sour Cream & Dill Potato Salad

This tasty twist on classic potato salad is sure to please.

Servings: 6-8

5 pounds of red bliss potatoes diced to about 1 inch pieces
1 small red onion, diced
1 small bunch of dill, chopped finely
1 bunch of scallions, diced finely
2 cloves of garlic, minced finely
8 ounces of sour cream
2 tablespoons of whole grain mustard
2 tablespoons of apple cider vinegar
1 teaspoon of coarsely ground black pepper
1-2 teaspoons of sea salt
1-2 tablespoons of honey

Place the diced red potatoes into a pot of cold water and slowly bring to a boil. Check the firmness of the potatoes in the water with a fork often, and cook until a fork easily passes through a potato piece. Strain and rinse with cold water and allow the potatoes to cool in the refrigerator for 2 hours. While the potatoes are cooling, combine all of the other ingredients in a large mixing bowl, remembering that the salt will need to be adjusted after the potato salad sits for a few hours. Add the cooked potatoes and thoroughly mix together.

Store in an airtight container until serving.

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