Red Potato Dill Salad

Red Potato Dill Salad 12 servings Ingredients 3 pound small red potatoes 1 teaspoon kosher salt 2 tablespoons white vinegar 1/2 cup red onion, chopped 1/2 cup light (or not) mayonnaise 1/2 cup light (or not) sour cream or Greek yogurt 1 teaspoon garlic salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped dill fresh dill, divided (can use dried dill) Instructions Place the potatoes in a large pot of salted water and boil them for 25 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato, if cut. Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar. Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight. Sandy B