herbed dill potato salad
| Measure | Ingredient |
|---|---|
| ½ cup | Mayonnaise |
| ½ cup | Milk |
| 4 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 10 cups | Cooked potatoes, cubed @5 lb |
| ¼ cup | Chives, chopped |
| ¼ cup | Dill, fresh, chopped |
| ¼ cup | Parsley, Fresh, Chopped |
| 3 | Tomatoes,medium, wedged |
| Lettuce leaves |
Make this dish 3 hours or more before serving. It is best if prepared very early in the day. In a large bowl, combine mayonnaise, milk, salt and pepper. Mix with a fork or wire whisk until smooth. Add potatoes and herbs. Gently toss until mixture is well coated. Cover and refrigerate.
At serving time, add tomatoes and toss. Serve on lettuce leaves.
If serving at a party as a serve your self dish, place the tomato wedges on top of the salad as a garnish with a few sprigs of dill or parsley. Great for summer entertaining.
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