Dill Potato Salad

Dill Potato Salad
yield - 12 servings

3 lb red potatoes
1 c. mayonnaise with  olive oil
1 c. dill dip (recipe above)
1 Tbl. dried dill weed (optional - we use because we want the additional dill flavor)
4 green onions, chopped
2 eggs, hard-boiled

1.) Wash and scrub the red potatoes and cut into 1/2 inch cubes. Place potatoes in a large pan, cover with water, and boil for about 10 to 15 minutes until fork tender, but not mushy. Drain water from potatoes and place in a large mixing bowl. Cool for about 15 to 20 minutes.

2.) In a small mixing bowl, combine the mayonnaise, dill dip and additional dried dill weed, set aside.

3.) Chop the green onions.

4.) Chop the hard-boiled eggs.

5.) Combine the potatoes and dill mixture and stir until potatoes are well coated. Gently mix in the green onions and hard-boiled eggs.

6.) Serve warm or chilled.

This potato salad is great with burgers, ribs, smoked brisket, Pepsi BBQ Chicken and just about anything else you can think about. Enjoy!

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