Tip: Dressing the salad while it is still warm lets the flavours seep into the potatoes easier.
1.5 Il. mini red potatoes
2 cloves garlic, finely minced or pureed
2 tbsp olive oil
2-3 tbsp fresh dill, chopped
about 3/4 cup sour cream
1/2 tsp vinegar
freshly ground salt and pepper to taste
1. Place potatoes in water and allow to boil. Once water has boiled, reduce heat to low and cook for about 20-25 minutes, until tender when inserted with a fork. Cut into quarters and let sit for about 5 minutes.
2. When potatoes are no longer hot but are warm in temperature, toss them with garlic, olive oil, dill and vinegar.
3. Add the sour cream in small amounts at a time, making sure not to overdress. Season with salt and pepper and mix to combine. Don't worry about being gentle. The potatoes are meant to break up slightly, it allows the flavour of the dressing to take hold of them. Serve at room temperature or chilled.