TANGY DILL POTATO SALAD

TANGY DILL POTATO SALAD


3 lbs. new potatoes, scrubbed and quartered
½ cup Italian-style salad dressing
¾ cup mayonnaise
¼ cup chopped green onions
2 tsp. chopped fresh dill
1 tsp. dry mustard (optional)
1 tsp. lemon juice
1/8 tsp. pepper


Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.

Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.

Yield: 12 servings.