Potato Salad

• 2-4 pounds of small red and white potatoes
• 4 scallions chopped
• 1 TBL Dried or Fresh Dill
• ½ cup Mayonnaise (or to taste, depending on how many spuds you are cooking!)

Slice the potatoes in half or quarters depending on the size.  Boil until just tender, but do not overcook!  Toss the drained potatoes with the chopped scallions, dill and mayo, then place in the refrigerator overnight.