Ingredients
1.4 kg new red potatoes
240 ml mayonnaise
180 ml sour cream
30 g dried dill weed
4 green onions, chopped
1 pinch salt and ground black pepper to taste
Directions
Step 1
In a large pot, boil the red potatoes until tender but still firm, about 15 minutes. Drain and cool in an ice water bath for 5 minutes. Cut the potatoes into bite-size pieces, leaving the skins on, and transfer them to a large mixing bowl.
Step 2
In a separate bowl, combine mayonnaise, sour cream, dill weed, and green onions. Season with salt and pepper. Pour the mayo mixture over the potatoes and toss to coat evenly. Adjust the seasoning if needed. Cover and refrigerate for at least 2 hours or overnight.