Summer Potato Salad

• 2 pounds Fresh New Potatoes (or Gold Potatoes)
• 2 bulbs Shallots, Minced
• 2 stalks Green Onions, Thinly Sliced
• 2 Tablespoons Fresh Dill, Finely Chopped
• 1 Tablespoon Vinegar
• 1 Tablespoon Medium Hot German Mustard (or Dijon)
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 pinch Sugar
• 3 Tablespoons Olive Oil
• 1 Tablespoon Water
• 10 ounces, weight Plain Cooking Creme (the Brand Philadelphia, For Example)

1. Put the potatoes on to boil in a medium saucepan. (You can leave the skin on or peel them, it is a matter of preference.) Let them cook in a rolling boil for about 20 minutes or until they can be easily pierced with a knife.
2. Prepare the dressing while potatoes are cooking. In a mixing bowl, whisk together all the remaining ingredients.
3. When the potatoes are done, pour off the water and dump the potatoes into a strainer. Let them cool a little, then cut each one into bite-sized chunks and place into a large bowl. Add the dressing and fold gently with a spatula to coat all the potato bites.
4. Serve in a pretty dish.

fresh new potatoes, shallots, stalks green onions, fresh dill, vinegar, salt, black pepper, sugar, olive oil, water, cooking creme

Taken from tastykitchen.com/recipes/salads/summer-potato-salad-2/ (may not work)