2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
1 cup sour cream
1/2 teaspoon vinegar
Coarse salt and ground pepper
Cut leftover grilled potatoes in half, and place in a large bowl. Using the edge of a metal spoon, lightly smash potatoes, leaving large chunks.
Squeeze a few garlic cloves into bowl, if desired; add dill, sour cream, and red-wine vinegar. Season with salt and pepper. Stir until just combined. Serve chilled or at room temperature.
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