Broccoli And Dill Potato Salad

Broccoli And Dill Potato Salad

Ingredients:
6 medium red potatoes
1/2 cup of mayonnaise
1/2 cup of white vinega r
1 tablespoon of coarse ground mustard
1 teaspoon of salt
Black Pepper to taste
1/4 cup of fresh dil l
2 cups of steamed broccoli florets, cut nito bite size pieces
Place potatoes in a heavy saucepan with enough water to cover them and boil for about 20 minutes
or until tender but still firm. Drain. Put the mayonnaise in a large bowl. Mix in the vinegar, mustard,
salt and black pepper, and then slice or chunk in the potatoes while they are still hot, stirring often
while cooling. When the salad is cool, mix in the dill. Refrigerate until chilled and toss with thec b-ro
coli right before serving .
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