Ingredients

5 lbs. potatoes (red skin best, leave on if possible)

Vinaigrette:

1/8 cup white wine vinegar (white vinegar will do)

1/8 cup canola or olive oil

fresh dill (dry dill will do)

Dressing:

mayonnaise

green onions

Preparation

  1. Scrub or peel potatoes. Boil until just soft. Drain.

  2. Mix vinaigrette of dill, wine, and oil. Don’t be afraid to put in more dill and vinegar than the recipe calls for. Chop up fresh dill, as much as you like.

  3. While potatoes are still warm, pour on vinaigrette and toss. Let potatoes cool.

  4. When potatoes are cool, mix in mayonnaise and green onions.

  5. Season with ground black pepper and salt, if desired.