Ingredients
4
medium red potatoes (about 2 lb), peeled and diced
4
hard-cooked eggs, chopped
1/2
cup sliced green onions
3
tablespoons chopped fresh dill
1/2
teaspoon salt
1/4
teaspoon pepper
3/4
cup mayonnaise
1/3
cup milk
1
teaspoon white wine vinegar
1/2
teaspoon yellow mustard
Preparation
Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.
