Dill potato salad

• 2 lb baby gold potatoes, quartered
• 1 large red onion, diced small
• 1 Dill pickle relish
• 2 large scoops of mayo
• 1 healthy squeeze of honey dijon mustard
• 1 medium scoop of sour cream
• 1 garlic powder
• 1 ground black pepper
• 1 dill
• 4 hard boiled eggs diced

1. Put potatoes in pot.
2. Cover with water.
3. Bring to boil.
4. Boil until fork tender but not mush.
5. Drain.
6. Set aside to cool.
7. Mix together the mayo, mustard, sour cream, and spices.
8. Place cooled potatoes in storage bowl.
9. Add diced onion.
10. Add dressing.
11. Mix well.
12. Add pickles and eggs.
13. Mix well.
14. Refrigerate.
15. Enjoy!

baby gold potatoes, red onion, pickle relish, scoops of mayo, honey, sour cream, garlic, ground black pepper, dill, eggs

Taken from cookpad.com/us/recipes/346317-dill-potato-salad (may not work)