Cuisine, July/August 1981
30 minutes — 8 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsCooked potatoes in large saucepan of boiling water until firm-tender, about 10 minutes. Drain thoroughly. Do not cool. Whisk sour cream, mayonnaise, and dill in medium bowl until smooth; stirring cucumber, salt, and pepper. Add warm potatoes to sour cream mixture; toss gently until well combined. Refrigerate, covered, until chilled. |
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NotesPreparation time does not include chilling time. |