Weekend Recipe: Dill Potato Salad

It just feels right to segue into the next season with all the classic dishes associated with it. With summer kicking off this weekend (hello long days, warm nights, and outdoor festivities!), there must be potato salad on the menu. One caveat though -- with this recipe, you and your guests must love dill. Cook's Country goes a bit heavy on the seasoning "with three rounds of dill," but we personally can't get enough of the aromatic herb. Enjoy!

Dill Potato Salad
Serves 8

1/4 cup white wine vinegar
3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse
3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
Salt and pepper
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
3 scallions, green parts only, sliced thin

Combine vinegar and 1 tablespoon minced dill in bowl and microwave until steaming, 30 to 60 seconds. Set at room temperature until cool, 15 to 20 minutes.

Meanwhile, place chopped dill inside disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

Drain potatoes thoroughly, then transfer to large bowl; discard sachet. Drizzle 2 tablespoons dill vinegar over hot potatoes and gently toss until evenly coated. Refrigerate until cooled, about 30 minutes, stirring once.

Whisk mayonnaise, sour cream, remaining dill vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper together until smooth. Add dressing to cooled potatoes. Stir in scallions and remaining 2 tablespoons minced dill. Cover and refrigerate to let flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)