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DILL POTATO SALAD 
6 new or red potatoes, cooked in skins & cooled
1/4 c. cider vinegar
1/2 c. salad oil
2 tsp. seasoned salt
2 tsp. dried dill weed
1 med. onion, sliced thin
1/2 tsp. basil
1/8 tsp. dry mustard

Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings.
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 Rating: 4.5 / 5 - Reviews: 3
Jun 24, 5:13 AM
Tara (Texas) says:
Jul 28, 6:08 PM
Charley Flake (Colorado) says:
Sep 29, 9:39 AM
Linda (Michigan) says:

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