This salad is great cold, but is also delicious hot when served with a beef roast! The dill gives it a wonderful flavor and makes it a pretty salad to serve.
10-12 small red new potatoes
½ cup mayonnaise (homemade or store bought)
1 cup sour cream
½ teaspoon salt
1 tablespoon fresh dill weed, or more to taste
¼ teaspoon black pepper
¼ teaspoon prepared horseradish
Wash and quarter the potatoes. Cook in lightly salted boiling water until just tender. Plunge potatoes into ice water. Drain and put into a medium serving bowl.
In a small mixing bowl, mix the remaining ingredients together thoroughly. Gently stir the mixture into the potatoes; cover and refrigerate until cold. Serve.
To serve hot: Do not plunge the potatoes into ice water; put them directly into a serving bowl. Dollop the creamy topping on top of the hot potatoes, or pass around separately and let everyone top their own potatoes!