Dill, potatoes, and sour cream go hand in hand.
2 tablespoons white wine vinegar, divided1 small red onion, diced Directions
Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes.
Meanwhile, combine mustard, sour cream, olive oil, red onions, scallions, dill, and remaining 1/2 tablespoon vinegar in a large bowl and whisk together. Add potatoes and toss thoroughly to combine. Season to taste with more salt and pepper as necessary. Serve. Potato salad can be stored in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
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