Kapros Krumplisalata

Dill Potato Salad

Recipe by June Meyer

6 red potatoes

1/2 small onion

1 Tbls. minced fresh Dill (do not substitute dry)

3 Tbl. oil, corn or olive is fine

1 1/2 Tbl. of good white vinegar 

1 tsp. sugar

Cook potatoes in pot of salted water till tender. Cool enough to handle and peel. Slice potatoes as for salad. Put potatoes into a bowl. Add diced onion. Add minced fresh Dill. Pour oil and vinegar over ingredients in bowl. sprinkle 1 tsp. sugar over all and toss to mix. Taste and adjust seasoning. More salt or more sugar if needed.

Serve at room temperature.

Serves 4.