Tangy Potato Salad with Sea Lettuce

Tangy Potato Salad with Sea Lettuce3 lbs Potatoes, scrubbed and cubed
1/2 c Italian-style Salad Dressing
3/4 c Mayonnaise
1/4 c Green Onions, chopped
2 tsp Fresh Dill, chopped
1 tbsp Sea Lettuce Flakes or Sea Lettuce Whole Leaf, chopped
1 tsp Dijon Mustard (optional)
1 tsp Lemon Juice
1/8 tsp Pepper

Bring a large pot of water to a boil. Add potatoes and cook for about 10 minutes, or until tender. Drain; set aside to cool.

Meanwhile, in a large bowl, stir together salad dressing, mayonnaise, green onions, dill, sea lettuce, mustard, lemon juice and pepper.

When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.

Eat Your SEA Veggies