Creamy New Potato Salad

 Ingredients:

3 1/2 pounds assorted new potatoes quartered

3 teaspoon salt, divided

1/2 cup fresh parsley or 1 teaspoon dried parsley

6 tablespoons mayonnaise

6 tablespoons mustard

3 tablespoons chopped fresh dill or a 1 teaspoon of dried dill

1/2 teaspoon ground black pepper

First cook the potatoes until tender. Then for the sauce mix together mayonnaise, parsley, mustard, dill, and the pepper and add salt to taste. Pour over potatoes and mix well and refrigerate for 30 mins or 1 hour before serving. This recipe is found in Paula Deen's magazine July/August 2018 page 27.