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.
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