Aunt Jo’s Dill Potato Salad

6 new or red potatoes, cooked in skins, cooled and sliced
1 med. Vidalia or white Onion, sliced thin
¼ cup extra virgin olive oil
¼ cup lemon juice or cider or wine vinegar
2 tsp. seasoned salt
2 tsp. dried dill weed
½ tsp. basil
1/8 tsp. dry mustard (optional)

Slice Potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. Makes 6-8 servings.

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