red potato salad with red onions, pickles, and dill

i was never a big fan of the potato salads of my youth--you know, the cloyingly sweet, anything-and-everything-thrown in, yellow-mustardy ones served at parent-teacher association lunches or family friends' bbqs. so armed with the bounty of red potatoes, cider-vinegar-pickled cucumbers (a big difference!), and beautiful red onions from my last csa pickup, i thought i'd make a more adult version of my own. this is very easy, and a wonderful dish to bring to a picnic, once the weather finally amends. serves 4-6 as a hearty side dish (i had a serving for dinner along with a few slices of roast beef from the whole foods deli and some bread).



ingredients
1.5 lb red potatoes, washed but unpeeled
1/2 a large red onion, minced
2-3 cider vinegar pickles, minced
1/2 a bunch of dill, stems removed and minced
few large spoonfuls of mayonnaise (do NOT get reduced fat--no flavor!)
salt and pepper

steps
1. bring the potatoes to boil in a large pot of salted water. let cook, uncovered, for about 20 minutes or until softened. (i test to see if they're done by poking a chopstick through each and feeling how easily it slides through.)
2. drain potatoes and rinse in cold water, then set aside in refrigerator to let cool for about 10-15 minutes.
3. meanwhile, chop your onion, pickles, and dill. then chop the potatoes into large chunks.
4. mix all ingredients together along with the mayo, and season with salt and pepper.

cost calculation
1.5 lb red potatoes, $2.50
1/2 a large red onion, $0.20
2-3 cider vinegar pickles, $0.40
1/2 a bunch of dill, $0.70
few large spoonfuls of mayonnaise, $0.30
total: 4.10 divided by 5 = $0.82