- 3 pounds new potatoes, halved
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup fresh dill, chopped
- 2 tablespoons lemon juice
- 6 scallions, thinly sliced
- kosher salt and black pepper
- Fill a large saucepan with 1 inch of water and fit with a steamer basket. Steam the potatoes until tender, 15 to 18 minutes; let cool.
- Toss the potatoes with the sour cream, mayonnaise, dill, lemon juice, scallions, 1 teaspoon salt, and ½ teaspoon pepper. Refrigerate for up to 8 hours.