Red Potato and Dill Salad

2 lb. red-skin potatoes, cut into small pieces
1 red pepper, diced
1/2 md. onion, diced
1/2 cup diced celery
3/4 cup mayonnaise
1/4 cup fresh dill or 2 tbsp. dried dill
2 tbsp. vinegar
1 tbsp. horseradish
1 tbsp. sugar
4 tbsp. dijon mustard

Directions:

Cook red potatoes for approximately 15 minutes. Meanwhile, combine mayonnaise, red pepper, onion, celery, dill, mustard, vinegar, horseradish and sugar. Cool potatoes slightly, and then pour 3/4 of the mayo mixture over the pieces of potatoes. Let stand for several hours for the flavors to "marry". Add remainder of mayo dressing before serving.

Comments from Maxine Goodwin :

Optional: garnish with extra dill or parsley.

User Reviews:

Good flavors, but too much going on. If I did this again, I'd leave out a few ingredients (like the red peppers) to put more focus on the potatoes and dill.

submitted by ryansnyder on December 05, 2004

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