Extra virgin olive oil
(or vegetable oil of choice)
1 1/3 kg
(halved or quartered)
White wine vinegar
Scrub potatoes. In large pot of boiling water, cook potatoes for about 15 minutes or until tender. Drain and let cool for 10 minutes. Cut into bite-size chunks; place in large bowl. Meanwhile, slice onion thinly crosswise; add to bowl.
In small bowl or glass measure, whisk together oil, lemon juice, vinegar, mustard, salt, pepper and hot sauce; pour half over warm potato mixture and toss to coat. Let cool to room temperature, about 2 hours. Toss with dill and remaining dressing. (Salad can be refrigerated in airtight container for up to 24 hours.)
To keep salad longer, place dressing in a separate container until ready to serve. Store dressing and potatoes in fridge and combine when ready to eat!