*  Exported from  MasterCook  *
                       Yankee Potato Salad With Dill
 Recipe By     : Nancy Jordan, Yankee Magazine 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Baldassari                       Salads And Dressings
                 Posted To Mastercook Group
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Medium        Red Potatoes
      1/2  Cup           Mayonnaise
      1/2  Cup           White Vinegar
    1      Tablespoon    Coarse Mustard
    1      Teaspoon      Salt
                         Fresh Ground Black Pepper -- To Taste
      1/4  Cup           Fresh Dill
    2      Cups          Steamed Broccoli Florets -- In Bite Size Pieces
 Place potatoes in a heavy sauce pan and add enough water to cover them
 three-fourths of the way. Boil until tender but still firm, about 20
 minutes. Drain.
 Place mayonnaise in a large heat-proof bowl. Whisk in vinegar, mustard,
 salt and pepper, then slice or chunk in the potatoes while they are still
 hot. Stir frequently while cooling.
 When salad is cool, add the dill. Refrigerate until chilled and toss with
 the broccoli right before serving.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Lots of fresh dill, mustard, vinegar and mayonnaise. The secret is
 to mix everything while the potatoes are hot. And to add a handful of
 lightly steamed broccoli florets from the garden right before serving. This
 tastes even better the second day.