Mustard Dill Potato Salad


As we wind down summer towards Labor Day, it's a great time of the year for barbecues, picnics and pool parties. I have a few go-to recipes I like to make as sides for barbecues:  Greek Orzo Salad, Elote Salad and this one,  Mustard Dill Potato Salad.  I found this recipe in one of Ina Garten's cookbooks and adapted it slightly.  The mustard and dill make it more a little more jazzy than regular potato salad.

pot salad2

Mustard Dill Potato Salad


3 lbs small red potatoes
2 tbsp kosher salt

Dressing: 1 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp stone ground mustard
1/4 cup milk
/2 cup fresh dill (or 2 tbsp dried dill)
1 tsp black pepper
1 tsp kosher salt

1/2 cup chopped celery
1/2 cup chopped red onion
2 tsp kosher salt
1 tsp black pepper

Put the potatoes in a large pot and fill with water (just enough to cover the potatoes).  Add 2 tbsp salt and put over high heat to boil.

Meanwhile, chop the celery and onions and set aside.

When the water comes to a boil, reduce the heat and simmer for 10-15 minutes.  Once the potatoes are fork tender, remove from heat and drain in a colander.  Return the drained potatoes to the empty pot and place a clean dry towel over the top of the pot and steam for another 15 minutes.  Meanwhile make the dressing.

In a medium bowl add mayo, mustards, dill, salt and pepper and milk. Whisk together completely.

Once potatoes are done steaming, remove towel and let sit until they are cool.  Once cool cut into cubes and add to a large bowl.

Top with the dressing, onions, celery and 1 tsp each salt and pepper and fold together gently until well mixed.  Chill until ready to serve.  This keeps for awhile so try to get your hands on the leftovers!