Dill Potato Salad

Potato Salads are another quintessential picnic food (like pasta salad). This recipe switches the traditional potato salad up a little bit with some dill. This is adapted from the original because as I started cooking I was told that no one liked half of the ingredients...it happens.

Adapted from A Food for Thought.

-2 lb small new potatoes
-15-20 red and yellow cherry or grape tomatoes, halved
-2 cups fresh sugarsnap peas, sliced lengthwise
-1 large handful of fresh dill, coarsely chopped
-Kosher salt and freshly ground black pepper, to taste
-1 cup of Miracle Whip
-2 tablespoons of lemon juice

Clean and quarter your potatoes. Boil for twenty minutes or until fork tender. Drain and set aside until cool. Mix all ingredients in a large bowl and serve. 

This got good reviews -- the dill added extra flavor to the salad, but it wasn't too strong. I like dill, but sometimes it is overused in dishes. The tri-colored potatoes are fun to use because they add to the presentation. You could easily add any fresh vegetables to this that you want to use -- the grape tomato and sugar-snap peas added freshness.


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