- 2 pounds Potatoes — new (approximately)
- 1 each Dill cream dressing recipe
- 5 each Green onions — finely chopped
- Salt & pepper to taste
A local restaurant serves a simple, but elegant, potato salad as part
of their Sunday Brunch menu.
This is my own attempt at duplicating it. Stir the chopped green onions
into the Dill Cream Dressing.
Add salt and pepper to taste. You may also want to add more lemon
juice or Dijon mustard at this point, as this produces a fairly bland
Slice potatoes (leave skins on) about 1/4 inch thick. Place
in a large bowl and fold in the dressing. Serve chilled.
Best made theday before so the flavors have a chance to mingle.