This recipe makes approximately 6 to 8 one cup servings. For best results, be sure to bring the potatoes and the cold water to a boil together. This will ensure that the potatoes cook evenly. If you don’t eat oil, you can skip the frying step and add fresh scallions or even omit them. Please note that this will diminish the flavor of the salad. Feel free to add as much or as little dill as you like. It’s your salad. Make up to two days before serving and store for up to three to four days covered in the refrigerator. The Nutrition Facts are an estimate only.