Dill Potato Salad

On the Menu Today~
Dill Potato Salad

With summer coming to an end....
Dill Potato Salad will be a great addition to your upcoming
Labor Day Festivities~

Dill Potato Salad

Ingredients

• 2 to 3 pounds unpeeled, russet potatoes
• 6 hard-boiled eggs, roughly chopped
• 3/4 cup (olive oil) mayonnaise
• 2 tablespoons rice vinegar
• 2 tablespoons Dusseldorf mustard
• 1/3 cup finely chopped yellow onion
• 1 stalk celery, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill

Cooking Directions

1. Bring potatoes to a boil in a large pot of water, reduce heat to medium-low, simmer until potatoes are tender, about 20 to 25 minutes. Drain, let stand until cool enough to handle. Peel potatoes, cut into 3/4 inch pieces, place potatoes and eggs in a large bowl.
2. In a medium bowl, whisk together: mayonnaise, vinegar, mustard, onion, celery, salt, pepper, lemon juice, parsley and dill. Pour mixture over potatoes and eggs. Toss lightly.
3. Cover and refrigerate 2 to 4 hours.

Potato, Salad, Dill, Egg