Sour Cream And Dill Potato Salad - cooking recipe

Ingredients

5 lbs. red baby potatoes - skin on
16 oz. sour cream
2 teaspoons salt(or to taste)
3-4 Tablespoons Sugar(or to taste)
4-6 Tablespoons White Vinegar(or Sherry or Champagne Vinegar, also to taste)
3/4 - 1 Cup corsely chopped fresh dill (depending on taste)

Preparation

Clean 5 lbs. red baby potatoes, put in cold water in a large pot (or 2) and bring to a boil. Continue boiling for 15-20 minutes, testing for tenderness. Add salt to the boiling water. Drain the hot water once tender and soak the potatoes in cold water. After, drain the potatoes completely. Cut the potatoes into bite-size pieces and reserve.

Dressing:

Blend the sour cream with the suger, salt and vinegar to taste. Add the dill and potatoes and chill.