Mustard 'N Dill Potato Salad

Source: CooksRecipes.com

A light and fresh approach to a traditional potato salad.

6 cups water
1/2 teaspoon salt
6 cups quartered small new red potatoes
1 cup LAND O LAKES® Sour Cream
2 tablespoons chopped fresh parsley
2 tablespoons country-style Dijon mustard
1 tablespoon chopped fresh dill weed*
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.
Makes 6 servings.

*Substitute 1 teaspoon dried dill weed.

TIP: Place salad in covered container and store in cold picnic cooler when transporting.