Ingredients
3 med. potatoes. Peeled
1 large potato, peeled and halved
½ cup mayo
2 tbsp. sugar
1 tbsp. white vinegar
1 tsp salt
¾ tsp. dill weed
½ tsp. pepper
1 med. sweet onion
Preparation
1.Place the potatoes on a large saucepan and cover with water. Bring to a boil. Reduce the heat; cover and cook for 20 – 40 minutes or until potatoes are just tender.
2.Meanwhile, in a small bowl, whisk the mayo, sugar vinegar, salt dill and pepper.
3.Drain potatoes; cube and place in a large serving bowl. Cool slightly. Add onion and dressing, stir gently to coat. Cover and refrigerate for 2 hours or overnight.
Recipe by Linda Nicholas and Derek Nicholas
Morris Area Farmers Market 