This classic dish is the perfect accompaniment to any cookout!
1 28 ounce bag of sunset fingerling potatoes*
4 hard-boiled eggs (chopped)
¾ cup of diced celery
¼ cup of diced red onion
2 tablespoons of chopped, fresh dill
1 cup of mayonnaise
1 tablespoon of Dijon mustard
1 teaspoon of salt
1 teaspoon of fresh ground pepper
*This recipe uses fingerling potatoes. These potatoes are usually found in the refrigerated produce section of the grocery store. They are very small potatoes and have a short cooking time. Place fingerling potatoes in a large pot of boiling water and cook for 10 minutes. When time is up drain potatoes in a colander and run cold water over them for one minute. As potatoes cool and drain in the colander. Cut up celery, onion, eggs and dill. In a small bowl mix the mayonnaise, mustard, salt, pepper and dill. Cut the potatoes into bite-sized pieces and place them in a salad bowl with the celery, onion, and chopped egg. Pour mayonnaise mixture over potatoes, vegetables and eggs. Mix well and refrigerate for several hours before serving. This serves 8-10 people as a side dish.