Dill And Sour Cream Potato Salad - cooking recipe

Ingredients

6 cups water
1/2 teaspoon salt
6 cups quartered small red potatoes
1 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons country-style dijon mustard
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper

Preparation

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.