Prep 25 mins
Cook 15 mins
Mustard and dill combine in this light and fresh version of a traditional potato salad recipe. From Land o'Lakes.
- Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.
This is a nice change from the normal potato salad. I thought the dijon mustard was the most dominate although I had expected it to be the dill. It is very creamy. The only change I made with the exception of cutting the recipe in half was to use a mixture of red potatoes and Yukon gold. Thanks for posting. :)