Potato Salad

8 medium potatoes
1/4 walla walla sweet onions chopped
2 cups peas, halved
1/2 red bell pepper, sliced
2T fresh dill chopped or 1T dried dill
1/2 t real salt
1/2 t fresh ground pepper
1/4 t celery seed
1/3 C rice wine or cider vinegar
2T mustard
2/3 C olive oil
Cut potatoes in half and steam or boil but do not over cook, they should not be mushy.
Meanwhile in small bowl mix vinegar, mustard salt and pepper, and slowly drizzle oil while mixing to emulsify. When potatoes are softened rinse in cold water to stop cooking and place in large bowl. Sprinkle potatoes with dill, celery seed and add peas, peppers, and onions. Pour dressing over potatoes and let stand for 15 minutes. Serve cold.
You can purchase potatoes, onions, bell peppers, peas, and dill at the markets.