Lou’s Dill Potato Salad

Note: the amounts of these ingredients are totally subjective. I don’t ever measure this recipe, so I sorta guessed what I used the last time I made it. It’s all done to taste.

Start a large pot of water on to boil. Wash the potatoes, peel if you don’t like the skins. Cube into dice-sized pieces. Go ahead and chop up the dill if you like to be on top of things.

Once water is boiling, add potatoes and cook until tender, about 20 minutes, depending on the size of your pieces. Drain potatoes. I run cold water over them to cool them more quickly and rinse off some of the starch. The rinsing is optional.

Put potatoes in a large bowl, usually the one you intend to serve from, if you roll that way. Stir in mayo and jar of dill cubes or relish–go ahead and add the juice too if you want. If you haven’t already, chop up the fresh dill and add it, too. Like I said, this is all to taste. You can add fresh ground pepper here too, if you like it.

Stir until combined. This is great cold, but it’s really yummy still warm if you’re too impatient to let the potatoes cool all the way!