Tangy Dill Potato Salad

1 1/2 pounds new potatoes, scrubbed and quartered
1/4 cup Italian-style salad dressing
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons chopped green onions
1 teaspoon chopped fresh dill
1/2 teaspoon Dijon mustard (optional)
1/2 teaspoon lemon juice
Black pepper to taste

Boil potatoes for 10 minutes or until tender. Drain and set aside to cool. In a bowl, stir together the remaining ingredients. When the potatoes are cool, stir into the bowl until coated. Chill for a few hours to blend flavors before serving.

Serves 1 to 2.

Adapted from “Knew in the Knolls,” July 2007.

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