Potato Salad

This is yet another recipe from A Homemade Life. I know potato salad is usually for warmer weather, but who says you can't have it as a side dish next to say, pot roast? It is filling and delicious. The recipe called for hard-boiled eggs but I didn't feel like doing all that. I added coarse ground mustard to the ranch and mayo dressing, as well as dried dill because I didn't have any fresh on hand. It was truly delicious and even better the next day! I used baby Yukon gold potatoes, aren't they pretty? They almost shimmer underwater. You can bookmark this recipe for the summertime or make it with your next roast! Enjoy!

Potato Salad

1 lb baby potatoes, scrubbed (I sliced some lengthwise and half wise just to change it up)

1/4 teaspoon salt

3/4 cup mayo

4 tablespoons ranch

1 tablespoon coarse ground mustard

2 tablespoons fresh dill, or 1 tablespoon dried

1 Place potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Simmer uncovered until potatoes are tender when pierced, about 15-20 minutes.

2 Drain them and set aside to cool.

3 Slice the potatoes however you like and put in a large bowl.

4 In a small bowl stir together the mayo, ranch, mustard and dill. Pour dressing over the potatoes and stir to coat evenly. Cover and refrigerate overnight if serving next day.