I really shoulda-coulda-wished I'd taken a picture of my entertaining meal tonight, but Nora was crying and needed to eat and not many people waited for me to get things together on the table before jumping in. The photo above is appropriate although not exactly accurate.
Running low on time and with a cranky baby, I searched online for a simple dilled potato salad recipe. Finally, I realized I was wasting too much time and gave up the search hoping I could make up a good one on my own. It worked! And I was proud to say it was about as simple as I could ever imagine.
Recipe for Dilled Potato Salad
5 small-medium russet potatoes, diced bite-sized
1/2 cup mayonnaise
1/8 teaspoon lemon
1 teaspoon dry dill
1 teaspoon herbed salt
1/4 teaspoon onion powder, optional but recommended
1/4 teaspoon garlic powder, optional but recommended
Boil potatoes in water until soft. Drain, rinse in cold water, and drain again. Put in large bowl and refrigerate to cool. When cooler (doesn't have to be completely cold), add the remaining ingredients to the bowl and stir with a spatula so as not to mash or break the potatoes. Transfer to serving bowl and garnish with sweet peppers, fresh dill, or item of your choice.