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
- Wash and boil whole potatoes until soft, check by piercing with a fork.
- Peel whole potatoes and slice across into one inch thick slices or if you used baby potatoes keep skins on and cut in halves.
- 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.
- This salad is great to make ahead. It can stay in the fridge for a few days.