Cut the red potatoes into quarters, and boil them in a pot over medium heat. Cook for 15-20 minutes, or until tender. Drain the potatoes in a colander and set aside. Meanwhile, in a small bowl, whisk mayonnaise, diced green onion, diced celery, dried dill, salt and chopped hard-boiled eggs. When potatoes are cool enough to handle, place the cut potatoes in a medium-sized bowl and add the dressing. (Note: As the salad sits, you may need to add more dressing!) Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Add pepper to taste. Serve cold or at room temperature.
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.