Categories: Salads 
      Yield: 8 servings 
  
      2 lb Potatoes; new (approximatel 
      1 ea Dill cream dressing recipe 
      5 ea Green onions; finely choppe 
      1 x  Salt & pepper to taste 
  
  A local restaurant serves a simple, but elegant, potato salad as part 
  of their Sunday Brunch menu.  This is my own attempt at duplicating 
  it. Stir the chopped green onions into the Dill Cream Dressing.  Add 
  salt and pepper to taste.  You may also want to add more lemon juice 
  or Dijon mustard at this point, as this produces a fairly bland 
  dressing.  Slice potatoes (leave skins on) about 1/4 inch thick. Place 
  in a large bowl and fold in the dressing.  Serve chilled.  Best made 
  the day before so the flavors have a chance to mingle. Source:  Sallie 
  Austin