2½ pounds small red potatoes
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper
1 hard-boiled egg, peeled and finely chopped
½ cup sliced green onions
Cut potatoes into bite-size pieces and boil in unsalted water until tender, about 20 minutes. Drain and set aside. Place in a large bowl.
Meanwhile, in a 2-cup glass measure, whisk together olive oil, lemon juice, dill, salt, pepper and chopped egg. Drizzle dressing over warm potatoes. Add green onions and toss to mix. Refrigerate at least 1 hour before serving. Add additional salt to taste, just before serving, if desired. Store leftovers, refrigerated in an airtight container, for up to 3 days.
Serves 10 (½-cup servings).
@Recipe nutrition:Nutrition values per serving: 140 calories (40 percent from fat), 6 g fat (1 g saturated), 19 g carbohydrates, 2 g fiber, 3 g protein, 21 mg cholesterol, 130 mg sodium.