Israeli Potato Salad with Dill and Lemon

Instructions

1. 1Place the about 910 g of Yukon Gold potatoes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly for about 5 minutes.
2. 2While the potatoes are cooling, finely chop the 0.25 cup of fresh dill and the 0.25 medium red onion. Mince the 1 clove of garlic.
3. 3Cut the slightly cooled potatoes into bite-sized pieces, about 2.54 cm cubes.
4. 4In a large bowl, combine the cut potatoes, the chopped 0.25 cup of fresh dill, the chopped 0.25 medium red onion, the 3 tbsp of lemon juice, the 2 tbsp of olive oil, the minced 1 clove of garlic, the 0.75 tsp of salt, and the 0.5 tsp of black pepper.
5. 5Gently toss all the ingredients in the bowl until everything is evenly coated. Taste and add a little more salt or pepper if you like.
6. 6Serve the Israeli potato salad warm or chilled.

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