This gets better when it is chilled and marinates the potatoes.
2 pounds small Yukon Gold potatoes (whole)
4 hard-boiled eggs
1/2 cup green onions (including tops), thinly sliced
3 heaping Tbsp fresh dillweed, chopped
1 tsp. kosher salt
1 tsp freshly ground black pepper
Dressing
3/4 c. mayonnaise
1/4 cup milk
1 tsp white wine vinegar
1 tsp Dijon mustard
Boil potatoes until just tender. Cool under water and drain (inside of potato will still be warm). Cut potatoes into a small dice (leave peels on, but you can peel the potatoes if you don't like the peels). Chop up eggs. Place potatoes, eggs, onions, dill in a large glass bowl. Sprinkle with salt and pepper.
Mix all dressing ingredients in a separate bowl until well-blended. Add more milk so that the dressing is pourable. Pour dressing over the salad and gently stir to mix ingredients.
Refrigerate potato salad for at least an hour. Dressing will thicken as it cools. Be sure the salad is cold before serving.
Great leftover. Makes enough for about 6 servings.
No comments:
Post a Comment