Dilled Potato Salad

Prairie Home Cooking, 1999

45 minutes — 6 Servings

Ingredients

6		new potatoes (skins on)
1	medium	red onion (sliced thin)
1 1⁄2	cup	green peas (fresh or frozen/thawed)
2		eggs (hard-cooked and sliced thin)
2	cup	mayonnaise
2	tablespoon	fresh dill (chopped)
		salt and white pepper ( to taste)
	sprig	fresh parsley (for granish - optional)

Instructions

Bring the potatoes to a boil in water to cover in a large saucepan. Cook them until they are tender, about 20 minutes. Drain them in a colander and let them cool slightly. When they are cool enough to handle, cut them in halves, if they are small, or wedges.

Transfer the potatoes to a large serving bowl. Add the remaining ingredients, and toss gently. Refrigerate, covered, for at least 1 hour. Serve chilled or at room temperature, garnished with parsley, if you like.

Notes

Preparation time does not include refrigeration time.