Recipe courtesy of The Cookery Restaurant, Fish Creek
Ingredients
- ½ c. Italian dressing
- ¾ c. mayonnaise
- ½ c. green onion, sliced
- 1 Tbsp dried dill
- 1 Tbsp Dijon mustard
- 1 tsp lemon juice
- 1/8 tsp black pepper
- 3 lbs red potatoes, cooked and cut into large chunks
Instructions
In a large bowl, whisk all ingredients except potatoes. Add potatoes while still warm; cover and chill.
