• Liz Talley - Urban Graze

Dill Potato Salad


1 lb. small red (or white) potatoes, cut into large bite sized pieces (leave skin on)

1 lg. celery stalk, chopped

1 Tbsp. (+/-) sliced green onion

Dressing:

3 Tbsp. mayo

2 tsp. lemon juice

1/2 tsp. Dijon mustard

1 Tbsp. (+/-) snipped fresh dill

Steam the potatoes until done, but still firm.

Lightly toss in celery and onion. Whisk the dressing ingredients and stir into potato mixture.

Recipe created or adapted by Liz Talley, Urban Graze

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