Boil the quartered potatoes in salted water for 10 to 15 minutes, or until potatoes are soft. Drain water and add to serving bowl. Toss in the sliced green onions with the potatoes.
While the potatoes are boiling, whisk together sour cream, milk, lemon juice, lemon zest and dill. Next, season with a little salt and pepper for taste.
Toss the cooked potatoes with the creamy dill sauce and then place in the fridge to cool for at least an hour. (If you dont have time to chill in the fridge, run a slow stream of cold water over the potatoes for a few minutes after they finish boiling and chill in the fridge as long as you can.)
Serve Creamy Lemon Dill Potato Salad chilled.