Potato Salad

- 1 ½ lbs baby potatoes 
- 4 tablespoons Cheesy Cauliflower Sauce
- 2 tablespoon minced dill
- 1/2 teaspoon salt
- 1/2 lemon squeeze

• Place the potatoes in a large pot, add cold water to cover the potatoes by at least an inch.
• Add 2 tablespoons of salt to the water, place over high heat. When the water comes to a boil, reduce the heat so it doesn't boil over.
• Cook the potatoes for 12-15 minutes depending on the size of the potato. Potatoes should be for fork tender.
• Drain the potatoes in a colander and let them cool to room temp. You can put in the refrigerator to speed up the process.
• While potatoes are cooking, place the rest of the ingredients in a large mixing bowl and whisk to combine.
• Once the potatoes are cool, cut them into half moons (or whatever shape you’d like), and add them to the dressing. Stir to coat. Taste and adjust the seasoning, adding salt as needed. Cover and put it in the fridge until you are ready for it. Stir before serving.