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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another recipe from my Betty Crocker cookbook. Ingredients:
2 lbs baby red potatoes (14-16) |
3/4 cup italian dressing |
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed |
1/2 teaspoon salt |
1/4 cup green onion, chopped |
3 hard-boiled eggs, peeled & chopped |
Directions:
1. Rinse the potatoes then boil them whole & with the skin until just tender when poked with a fork. Let cool then cut into 1/4 inch slices.
2. Mix the dressing, dill, & salt in a large bowl. Add in the onions & potatoes, toss to coat. Then gently stir in the eggs.
3. Cover & refrigerate at least 2 hours.
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