6 medium red potatoes
1/2 cup of mayonnaise
1/2 cup of white vinegar
1 tablespoon of coarse ground mustard
1 teaspoon of salt
Black Pepper to taste
1/4 cup of fresh dill
2 cups of steamed broccoli florets, cut into bite size pieces
Place potatoes in a heavy saucepan with enough water to cover them and boil for about 20 minutes
or until tender but still firm. Drain. Put the mayonnaise in a large bowl. Mix in the vinegar, mustard,
salt and black pepper, and then slice or chunk in the potatoes while they are still hot, stirring often
while cooling. When the salad is cool, mix in the dill. Refrigerate until chilled and toss with the broccoli
right before serving.
