Dill Potato Salad


8-10 white potatoes or use 2 lbs baby potatoes

1 purple onion halved and thinly sliced

4 spring onions finely chopped

½ cup fresh finely chopped dill



2 tbsp. whole grain mustard

¼ cup apple cider vinegar

¾ cup sunflower oil

Salt and pepper to taste



  1. Wash and boil whole potatoes until soft, check by piercing with a fork.
  2. Peel whole potatoes and slice across into one inch thick slices or if you used baby potatoes keep skins on and cut in halves.
  3. In a large salad bowl combine potatoes while they are still warm, onions and dill, top with dressing and gently toss until all potatoes are evenly coated.
  4. This salad is great to make ahead.  It can stay in the fridge for a few days.