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Tanya's Red Potato Salad with Dill

2 1/2 pounds of medium red potatoes, with skin on, boiled until just tender (about 25 minutes), drained, and cooled to close room temperature
1 bunch green onions, chopped (use all of whites and about 2 inches of greens)
1 bunch fresh dill, finely chopped
1/2 cup + 2 Tbsp. mayonnaise
1/4 cup + 2 Tbsp. red wine vinegar
plenty of coarse kosher salt and freshly ground black pepper

  1. Quarter potatoes. Set aside.
  2. Combine mayo and red wine vinegar until smooth. Add green onions, dill, and plenty of salt and pepper.
  3. Add potatoes and toss well to coat.

 

 

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