Adapted from: Betty Crocker’s New Cookbook
Great picnic fare. This is a refreshing salad to make in the summer. First tried it out in 2002 and everyone usually enjoys it.
2 pounds red potatoes
¾ cup Italian dressing
1 tablespoon chopped fresh dill
½ teaspoon salt
¼ cup chopped green onions
3 hard-cooked eggs, chopped
Wash and scrub potatoes. Place potatoes in a large pot and cover them with cold water. Bring water to a boil and simmer potatoes until tender, about 25-30 minutes. Remove potatoes from water and let them cool. Cube potatoes. Mix dressing, dill & salt in a large glass or plastic bowl. Add potatoes & onion; toss. Stir in eggs. Cover and refrigerate at least 2 hours to blend flavors.
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