Dill Potato Salad

INGREDIENTS
6 cups water
6 cups potatoes, in 1-inch cubes
8 oz. light sour cream
2 teaspoons fresh dill, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons brown mustard
 
DIRECTIONS
In a saucepan, bring the water to a full boil and add cubed potatoes.  Cook over high heat until tender, 15-18 minutes

Drain and rinse in cold water.
 
In a large bowl, stir together sour cream, dill, parsley, pepper, salt, and mustard.  Add potatoes and toss until evenly coated.
 
Cover and refrigerate 2 hours.