Dilled Potato Salad - cooking recipe

Ingredients

2 lbs baby red potatoes (14-16)
3/4 cup Italian dressing
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 cup green onion, chopped
3 hard-boiled eggs, peeled & chopped

Preparation

Rinse the potatoes then boil them whole & with the skin until just tender when poked with a fork. Let cool then cut into 1/4 inch slices.
Mix the dressing, dill, & salt in a large bowl. Add in the onions & potatoes, toss to coat. Then gently stir in the eggs.
Cover & refrigerate at least 2 hours.