Dill and Cucumber Potato Salad
2 lbs small red or Yukon Gold potatoes, scrubbed and sliced
1 teaspoon No. 84 Island of Montreal Spice Blend
1 large English cucumber, thinly sliced
1/2 cup red onion, thinly sliced
1/3 cup fresh dill, chopped
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
Salt and pepper, to taste
Bring a large pot of salted water to a boil. Add the sliced potatoes and cook until they are tender but not mushy. Drain the potatoes and let them cool completely.
In a large salad bowl, combine the cooled potatoes, Island of Montreal Spice Blend, sliced cucumber, sliced red onion, and chopped fresh dill.
In a separate small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, and white wine vinegar. Season the dressing with salt and pepper to taste.
Pour the dressing over the potato salad, gently tossing until all the ingredients are well coated.
Cover the salad and refrigerate it for at least 1 hour, or preferably overnight, to allow the flavors to meld together.
Before serving, give the salad a gentle stir and adjust the seasoning with additional salt and pepper, if necessary.
Enjoy this delightful Dill and Cucumber Potato Salad as a refreshing side dish at your next barbecue or picnic. Its unique combination of flavors and textures is sure to impress your guests and become a new favorite.