7 cups chopped new potatoes 1 (8 ounce) container sour cream 2 teaspoons chopped fresh dill weed 1 teaspoon dried parsley 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper Directions 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill. 2 Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper. 3 Pour dressing over potatoes and toss gently. Chill before serving.
