Recipe: Dill Potato Salad

DILL POTATO SALAD

3 pounds favorite potatoes
2 tablespoons snipped fresh dill
3/4 cup sliced celery
1/2 cup green onion
4 hard-cooked eggs, peeled, chopped
salt and pepper to taste
1 1/2 cups mayonnaise or salad dressing (or as needed)
2 tablespoons stone ground mustard

Place potatoes in large pot with cold water to cover. Bring to a boil. Cook for 25 minutes, or until tender. Drain. Remove skins. (Note: If you choose to remove skins while potatoes are still warm, wear oven mitts or hold potato in clean kitchen towel.)

Cube or dice potatoes as desired. Place in large serving bowl. Add dill, celery, green onion and eggs. Season to taste with salt and pepper. Toss lightly to combine. Add mayonnaise and mustard. Mix. Add more if desired.

Makes 12 servings
Source: Saint Paul Pioneer Press, June 29, 2001