One of my favorite side dishes for lunch is potato salad.  I admit I'm a little lazy when it comes to making it, I leave the skin on, but that's actually a good thing.  Potato skin is very healthy for you.  According to wisegeek.com, the skin contains nutrients like vitamins B6 and C, as well as fiber.  In essence, it's better to cook potatoes with the skin on so you don't loose all of the nutrients in the cooking method.

Potato salad can be boring when prepared the same old way.  I always like to shake things up because variety is the spice of life.  This one, is my latest rendition.

And here's the recipe...

2.5 pounds of small red potatoes

3 sprigs of fresh dill

1 stalk of scallions

1 large garlic clove

3 tablespoons of mayonnaise

Method:

Cut potatoes into quarters and boil until soft (about twenty minutes).  Rinse with cold water to cool potatoes once soft.  Blend dill, scallions, garlic, mayo, and potatoes together.  Enjoy.