Potato Salad

2 pounds small yukon gold potatoes - appx 6 med size
2 large eggs
2 green onions diced
2 c mayo
1/4 c spicy brown mustard
1/4 c finely chopped dill pickles with juice
1/2 small red onion, chopped
1/3 to 1/2 tsp dill seasoning
1/2 lemon, juiced
salt and pepper to taste

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Meanwhile stir together the mayo, mustard, pickles and their juice, red onion, green onion, and lemon juice in a bowl large enough to hold the potatoes. Peel the eggs and chop them very fine into the bowl. Break the potatoes by hand one at a time into the bowl and toss them to coat with the dressing. Season to taste with salt and pepper. You can also add fresh parsley, drained capers, and scallions instead of green onions if prefered.

So Yummy :)
Karley