Mustard 'N Dill Potato Salad

Source: CooksRecipes.com

A light and fresh approach to a traditional potato salad. 

6 cups water 
1/2 teaspoon salt 
6 cups quartered small new red potatoes 
1 cup LAND O LAKES® Sour Cream 
2 tablespoons chopped fresh parsley 
2 tablespoons country-style Dijon mustard 
1 tablespoon chopped fresh dill weed* 
1/2 teaspoon salt 
1/2 teaspoon coarsely ground pepper 
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. 
Makes 6 servings.

*Substitute 1 teaspoon dried dill weed.

TIP: Place salad in covered container and store in cold picnic cooler when transporting.

Nutrition Facts (1 serving):
Calories: 220 
Fat: 9 g 
Cholesterol: 20 mg 
Sodium: 920 mg 
Carbohydrates: 35 g 
Dietary Fiber: 3 g 
Protein: 5 g