Picnic Potato Salad

2 lbs. small red potatoes
2 tsp. chopped fresh dill
1/4 cup sour cream
1 1/2 Tbs. red wine vinegar
3 Tbs. Dijon mustard
1/2 tsp. salt
1/3 cup olive oil
freshly ground black pepper to taste
2 Tbs. chopped scallions

Place potatoes in a medium saucepan and bring to a boil. Reduce heat to medium and cook until potatoes for about 15 minutes until tender. Drain and cut potatoes into quarters. Sprinkle with fresh dill. Set aside.

In a separate bowl, whisk together sour cream, vinegar, mustard, and salt. Slowly add olive oil, whisking until all ingredients are combined. Pour over potatoes and toss well. Add pepper to taste. Sprinkle scallions on top.

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