Everyday Potato Salad With Dill

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 (frac12;-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.