New Potato Salad

Serves:

Ingredients:

2 lb Potatoes; new
1 c Dill cream dressing recipe
5 ea Green onions; finely choppe
Salt & pepper to taste

Method:

A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu.
This is my own attempt at duplicating it.
Stir the chopped green onions into the Dill Cream Dressing.
Add salt and pepper to taste.
You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing.
Slice potatoes (leave skins on) about 1/4 inch thick.
Place in a large bowl and fold in the dressing.
Serve chilled.
Dressing
Best made the day before so the flavors have a chance to mingle.
c Basic mayonnaise recipe
2 ts Dijon mustard
Salt & pepper to taste
1/2 c Sour cream or plain yogurt
1 tb Dill; finely chopped, fresh

(See recipe for New Potato Salad).
Beat together all ingredients and season well with salt and pepper.
More mustard and some lemon juice can be added to suit individual taste.
Milk or cream can be added for a thinner dressing.
Chill an hour or more before serving.
YIELD: About 1 1/2 cups
From Scratch Save