Saturday, September 28, 2013

Potato Salad





2 lbs. red potatoes, diced, skin on if desired
½ c. chopped onion (I used a mixture of red and yellow)
¼ c. chopped bell pepper
1 tsp. prepared yellow mustard
¼ c. diced dill pickle
Juice of 1 lemon
2 Tbsp. minced fresh dill
2 Tbsp. salt (divided)
1 tsp. black pepper
½ c. mayo (I used Hellman’s Light)
2 Tbsp. white wine vinegar
2 Tbsp. Dijon mustard

Boil potatoes in large stock pot filled with water and 1 Tbsp of the salt. Drain and let cool. Stir onion and bell pepper into potatoes. Mix remaining ingredients to make dressing. Stir into potato mixture. Chill and serve.

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