• Wash the small potatoes and slice in half lengthwise.
  4 Cups Baby Potatoes
• Cook potatoes until fork tender.
• Wash and dry the fresh dillweed.
  1 Cup Fresh Dill
• Chop the dillweed and dice the red onion.
• Add the cooked potatoes, dillweed and onion to salad bowl.
  ½ Cup Red Onion

Salad Dressing

• Measure the sour cream, mustards, oil, lemon juice, and honey into a small bowl.
  1 Tbsp Sour Cream, 1 Tbsp Olive Oil, 1 Tbsp Liquid Honey, 1 Tbsp Dijon Mustard, 1 Tbsp Seedy Whole Grain Mustard, 2 Tbsp Lemon Juice
• Peel and crush the cloves of garlic into the mixture.
  2 Cloves Fresh Garlic
• *optional add black pepper.
  Pepper to taste
• Mix well and pour onto the potatoes while hot.
• Stir well and then chill in fridge until dinner time.
• Salad keeps for three days in fridge.