Add your favorite ingredients to this potato salad, such as onions, scallions, chopped hard-cooked egg, or basil instead of dill.
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.