Bright & Herby Potato Salad
Recipe by Fran Allen
This recipe is a great addition to any dinner. Fast, easy, bright and flavourful. I love keeping this in the fridge for easy lunch or dinner side dishes.
Start by scrubbing and chopping your mini potatoes in half. Then cook them in salted boiling water until fork tender. Drain and set aside to cool.
Combine all other ingredients in a large mixing bowl. Mix until fully combined and creamy looking. Add in the cooled, cooked potatoes and stir in until potatoes are completely coated in dressing. Taste and add extra salt if needed. Serve with extra chopped dill on top and enjoy!
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