Tuesday, June 15, 2010


A new twist on an old favorite!

2 pounds new red potatoes
1/2 cup finely chopped celery
1/3 cup finely chopped red onion
2 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard

1 tablespoon fresh dill
Salt and pepper
Cherry tomatoes

Scrub the potatoes and cut into large chunks. Do not peel. Place in a saucepan and cover with salted water. Cover and bring to a boil; reduce the heat and cook until tender, about 15 minutes. Drain and transfer to a bowl. Let cool.

Add the celery, onion hard-cooked eggs, and dill to the potatoes and toss. Combine the mayonnaise, vinegar and mustard. Add to the potatoes and toss. Season with salt and pepper to taste. Serve on a bed of lettuce and garnish with cherry tomatoes.

Serves 6

note: This potato salad is delicious! Everyone wants the recipe. That's why it's here!

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