1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1/2 teaspoon salt
4 medium green onions, chopped (1/4 cup)
3 hard-cooked eggs, chopped
Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add potatoes. Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes or until tender; drain and cool slightly. Cut potatoes into 1/4-inch slices.
Mix dressing, dill weed and salt in large glass or plastic bowl. Add potatoes and onions; toss. Stir in eggs.
Cover and refrigerate at least 2 hours to blend flavors, stirring occasionally.
Prep Guide and Tips:
When chopping green onions, use the dark green part as well as the white part of the onion.