Creamy Dill Potato Salad

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I first came up with this recipe on 4th of July. I had a few ingredients in my cabinet so I started putting them all together and it turned out to be a great recipe. Everyone wanted it.

Shared by cacdsc5,
salem, va

Time needed

1 hour preparation + 15 min cooking

Serving Size / Yield

10 servings

Ingredients

10 red skin potatoes, unpeeled
1 C. mayonnaise
3 Tbs. dill mixture (with garlic and onion)
3/4 C. honey mustard salad dressing

Directions

Quarter potatoes. Place in a pan of cool water. Bring to a boil. Continue to boil until fork tender. While the potatoes are cooking, mix remaining ingredients together. Once potatoes are done drain well. Mix dressing mixture into potatoes while they are still warm. Refrigerate 1 hour or until cold. This potato salad can be served warm if you like.