Dill Potato Salad

Ingredients

• 3lbs of baby or petit red potatoes

• 1 cup mayo

• 1 Tablespoon Dijon Mustard

• 3 Tablespoons of fresh dill - chopped

• 1/4 cup green onion thin sliced

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 3 Tablespoons of Lemon Juice

Directions

1. Clean/wash potatoes

2. Boil potatoes (with skin) until knife inserts easily

3. After potatoes cook drain them and place in a bowl of cold water to help cool

4. Take potatoes out of water bowl and let them finish cooling

5. Combine rest of ingredients in bowl and mix until blended and place in fridge to stay cool

6. Once potatoes are cool cut into small pieces and place in a large enough bowl to mix with dressing you made earlier

7. Pour cooled mixture over potatoes and blend with specula

8. Place potatoes in fridge a min of 2 hrs. to cool

Notes

When cooking potatoes place in a cold pot of water and then bring to a boil. This helps cook the potatoes more evenly