Creamy Dill Potato Salad Recipe

Wash and cut the potatoes into 1-inch pieces, leaving the skin on. Try to keep them all a similar size to make sure they cook evenly.
2 lbs potatoes, 8 cups water
Pour 8 cups of water into the pot and add the cubed potatoes. Boil the potatoes until you can pierce a fork through them. Approximately 30 minutes.
While the potatoes boil you can make the dressing. Wash and chop the herbs, grate the cheese and zest the lemon. Add the dressing ingredients to a small bowl. Stir together well until combined.
½ tbsp salt, 1/3 cup sour cream, ¼ cup mayonnaise, ¼ cup plain Greek yogurt, 1 ½ tsp onion powder, 1 tbsp fresh dill, ½ tbsp parmesan, ½ tbsp fresh parsley, ½ tbsp chives, ½ tsp salt, ¼ tsp ground black pepper, ½ lemon zest and juice
Once the potatoes are cooked through – poke a fork through one of the pieces to make sure it goes through the center with minimal resistance – drain them and let cool for 15 minutes or so. You want to make sure the potatoes are not overcooked.
Once cooled, add the potatoes to a medium bowl, top with the dressing and toss to coat.
Serve cold with your favourite mains, as an appetizer or on its own as a snack.