Recipe courtesy of Judy's Kitchen (http://judyskitchen.blogspot.com)
2 Tbsp. white wine vinegar
1-1/2 Tbsp. minced fresh dill, divided use
1/4 cup dill leaves and stems, chopped
1-1/2 lbs. Yukon Gold potatoes, peeled and cut into 3/4” pieces
1/2 Tbsp. Morton kosher salt + 1/4 tsp. for dressing
1/8 tsp. white pepper
1/4 cup mayonnaise
2 Tbsp. nonfat Greek yogurt*, or sour cream
1-1/2 tsps. Dijon mustard
2 green onions, green parts only, thinly sliced
*Fage Greek yogurt tastes most like sour cream. Most Greek yogurts are extremely tart.
Combine vinegar and 1/2 Tbsp. minced dill in bowl and microwave until steaming, 30-60 seconds. Cool 15-20 minutes. (Remaining 1 Tbsp. dill is stirred into finished salad.)
Meanwhile, place 1/4 cup dill leaves and stems in disposable coffee filter and tie closed with kitchen twine. Bring potatoes, dill sachet, 1/2 Tbsp. salt and enough cold water to cover by 1 inch to a boil in heavy pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. Drain potatoes; transfer to large bowl, discarding dill packet. Drizzle 1 Tbsp. cooled dill vinegar over hot potatoes and gently toss. (Remaining dill vinegar is added to dressing.) Refrigerate 30 minutes, stirring once.
In small bowl, whisk together mayo, yogurt or sour cream, remaining dill vinegar, mustard, 1/4 tsp. salt and white pepper. Pour over cooled potatoes. Stir in green onions with remaining 1 Tbsp. minced dill. Cover and refrigerate 30 minutes to blend flavors. Taste to adjust seasonings, adding more salt and pepper, if needed. Yield: 4-6 servings