Colorful Potato Salad


Potato Salad

4 green onions diced

1 bag honey gold one bite potatoes

1 bag purple passion one bite potatoes

1 orange cluster tomato

1 yellow cluster tomato

1 red cluster tomato

1/2 red pepper diced

1/2 yellow pepper diced

1/2 orange pepper diced



Juice of 2 lemons

1/3 cup olive oil (add more if needed)

1/2 cup mayonnaise

1/2 teaspoon salt

1/2-1 teaspoon pepper

1 teaspoon cardamom seeds

1/2 cup fresh dill chopped (add more if needed)


Place a large pot of water on the stove. Add potatoes. Bring water to a boil and then reduce heat to medium low and cook for approximately 20 minutes. Cook until potatoes are tender but not overdone. Remove potatoes from stove and let cool. Run cold water over them to help cool them. When potatoes cool down, cut them into halves and or quarter-sized pieces.

While potatoes are cooking, chop vegetables and add to bowl. In a separate bowl whisk together ingredients for dressing. Adjust ingredients to suit your palate. Add dressing to vegetables ahead of time, or let your guests drizzle it over the veggies as they wish.