Potato Salad with Fresh Dill
3 pounds new potatoes, scrubbed
1/2 teaspoon garlic salt
1/2 red onion, chopped
5 green onions, sliced into the green stem
1/3 cup fresh dill
1 cup good quality mayonnaise
1/4 cup whole grain dijon mustard
zest and juice from one large lemon
1/2 teaspoon sea salt
1/2 teaspoon pepper
Cut potatoes into large chunks. Place potatoes into large saucepan and cover with water. Add garlic salt to water. Cook potatoes until fork tender. About 30 minutes. Do not over cook. Drain and place in large bowl. Allow to cool completely.
Add remaining ingredients to cooled potatoes. Stir until all ingredients are combined and potatoes are coated. Can be made day before serving.