Here's a simple potato salad for a picnic or barbecue. Something different from the usual eggs, mustard, and celery variety (that I don't care for much myself). The recipe makes a lot (12 servings), so you can cut it in half if you're only serving 6.
DILLY POTATO SALAD
adapted from Mom's Dill Potato Salad on Allrecipes.com
3 lbs. new red potatoes
1 cup mayonnaise
1 cup sour cream
2 Tbsp. dried dill weed
4 green onions, chopped
salt and pepper, to taste
Place potatoes in a large pot and cover with water. Bring to a boil over high heat; reduce heat, cover, and simmer for about 15 minutes or until potatoes are tender but still firm. Drain and cool in an ice water bath for about 5 minutes.
In a large bowl, whisk together mayo and sour cream. Add dill weed, onions, and salt and pepper as desired (I like a lot of pepper).
Leaving skins on, cut potatoes into 1-inch chunks. Fold potatoes into mayo mixture. Cover and refrigerate at least 2 hours or overnight for flavors to mingle.