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1
Note: the amounts of these ingredients are totally subjective. I don't ever measure this recipe, so I sorta guessed what I used the last time I made it. It's all done to taste.
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2
Start a large pot of water on to boil. Wash the potatoes, peel if you don't like the skins. Cube into dice-sized pieces. Go ahead and chop up the dill if you like to be on top of things.
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3
Once water is boiling, add potatoes and cook until tender, about 20 minutes, depending on the size of your pieces. Drain potatoes. I run cold water over them to cool them more quickly and rinse off some of the starch. The rinsing is optional.
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4
Put potatoes in a large bowl, usually the one you intend to serve from, if you roll that way. Stir in mayo and jar of dill cubes or relish-go ahead and add the juice too if you want. If you haven't already, chop up the fresh dill and add it, too. Like I said, this is all to taste. You can add fresh ground pepper here too, if you like it.
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5
Stir until combined. This is great cold, but it's really yummy still warm if you're too impatient to let the potatoes cool all the way!
