1. In a stockpot cover potatoes with water. Bring to a boil, cook until tender.
2. Drain and cool potatoes. Cut potatoes into ¼ inch slices.
3. Mix Italian dressing, fresh dill, and salt in a large glass or plastic bowl.
4. Add potatoes and onion. Fold in eggs.
5. Cover and refrigerate 2 hours to blend flavors and chill, stirring occasionally.
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