New potato salad with fermented pickles | Refreshing summer side dish

Thoroughly wash the new potatoes and scrub the skins, then cook in boiling salted water until tender, about 15-20 minutes. Once cooked, drain and let cool to room temperature.

Cut the cooled new potatoes and crispy fermented pickles into bite-sized slices or cubes. Thinly slice the red onion into half-moons, and finely chop the fresh dill.

In a small bowl, whisk together the sour cream, Greek yogurt, Dijon mustard, and extra virgin olive oil until smooth. Season with salt and freshly ground black pepper, then stir in half of the chopped dill.