used to beg Tanya to make this potato salad for any
cookout or potluck that rolled around. It's best if
you let the potatoes cool so that they hold together,
but she used to make it in a hurry with the potatoes
still warm. They fall apart, but the salad is still
delicious. I haven't had hers in years, but here's my
2 1/2 pounds of medium red
potatoes, with skin on, boiled until just tender
(about 25 minutes), drained, and cooled to close room
1 bunch green onions,
chopped (use all of whites and about 2 inches of greens)
1 bunch fresh dill,
1/2 cup + 2 Tbsp. mayonnaise
1/4 cup + 2 Tbsp. red
plenty of coarse kosher
salt and freshly ground black pepper
potatoes. Set aside.
mayo and red wine vinegar until smooth. Add green onions,
dill, and plenty of salt and pepper.
potatoes and toss well to coat.