Tanya’s Red Potato Salad with Dill

I 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 closest approximation.

2 1/2 pounds of medium red potatoes, with skin on
1 bunch green onions, chopped (use all of whites and about 2 inches of greens)
1 bunch fresh dill, finely chopped
1/2 cup + 2 tablespoon mayonnaise
1/4 cup + 2 tablespoon red wine vinegar
plenty of coarse kosher salt and freshly ground black pepper

Boil potatoes until just tender, about 25 minutes. Test potatoes for doneness by poking with a fork or knife. It should go in smoothly. If it hits resistance, boil a few minutes more and test again. Don’t overboil, or potatoes will turn to mush. Drain and cool to close room temperature.

Quarter potatoes. Set aside.

Combine mayo and red wine vinegar until smooth. Add green onions, dill, and plenty of salt and pepper.

Add potatoes and toss well to coat.

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