2 lb. red or new potatoes
2 tbsp. chopped dill
4 oz. white wine
1 tbsp. wine vinegar
8 tbsp. olive oil
1 tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
1 sm. red onion (cut in rings)
3 hard boiled eggs, sliced
6 Spanish green olives, sliced
1 tsp. thyme

Place potatoes and eggs in warm water with 2 tablespoons salt. Bring to a boil and simmer eggs 8 minutes and continue cooking potatoes until tender. When potatoes are done, submerge in cold water to stop cooking. Place wine, mustard, dill, vinegar, salt and pepper and thyme in a bowl and mix with whisk and slowly add oil while whisking. Cut potatoes in 3/8 inch slices and mix with dressing. Add eggs, olives and onions.