Cheryl Lee | Central Texas EC

Lee’s potato salad is hearty and tangy, with a hint of freshness from the dill. It was so tasty and good that I’d eat plates of it by itself—no need for any of the brisket, sausage or hot dogs being served.

10 small russet potatoes, unpeeled, rinsed and cubed
1 cup mayonnaise
4 tablespoons mustard
1 large onion, finely diced
1 tablespoon minced garlic
1 tablespoon ground oregano
1 teaspoon onion salt
1 teaspoon garlic salt
8 hard-boiled eggs, cubed
1 tablespoon fresh dill for serving

1. Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until potatoes are fork tender, about 10 minutes. Drain and allow to cool.

2. In a large bowl, stir together mayonnaise, mustard, onion, garlic, oregano, onion salt and garlic salt. Gently stir in potatoes and eggs.

3. Chill until ready to serve.

4. Sprinkle with dill before serving.

Serves 20.