Greek Potato Salad
1 ½ lbs Red Potatoes, large dice
1/4 cup Mayo
1 tsp Citrus Dill Sea Salt
6 Rashies, diced
1/4 cup Scallions, sliced
In a large stock pot, cover diced potatoes with cold water. Bring to a boil and reduce to a simmer. Cook potatoes until fork tender, about 15-20 minutes once boiling.
Remove potatoes from the pot and rinse under cold water making sure to drain any excess water.
In a large bowl, combine potatoes, olive oil, mayo, balsamic, rub, and sea salt.
Top with radishes and scallions. Enjoy!