Fresh Dill Potato Salad

shared by Patty H. (For the first time ever, I have some fresh dill growing in my garden. I don't know why I waited so long to use fresh dill but it really does enhance the flavor. I'm sure you can use regular dill in the little container as well. If you like dill, this is an easy and tasty potato salad alternative.)

Ingredients:
1 1/2 lbs. red potatoes (about 5 medium)
1/2 cup mayonnaise (or a little more if needed for desired consistency)
1/4 cup light sour cream
1 1/2 tsp.  mustard
1 tsp. apple cider vinegar
3/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup sweet onion, chopped (I used a purple onion)
3 tsp. fresh dill, snipped (plus additional for garnish)
additional sea salt and freshly ground pepper, to taste

 Directions:

1. Wash and scrub potatoes, but do not peel. Add potatoes to a medium pot and cover with water. Add some salt. Bring to a boil. Cook for approximately 20-25 minutes, just until fork can pierce the surface. Do not overcook. You want them firm when cut. Cool. When you are able to handle the potatoes, cut them into bite size pieces.
2. Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper. Gently fold in potatoes, onion and dill. Check for seasonings.
3. Chill for at least 6 hours or overnight. This is best served after the flavors have time to meld together. Add salt and pepper to taste. Garnish with snipped dill to serve.