Mustard-Dill Potato Salad
 
Makes about 8 servings
Ingredients
  • 3 pounds red new potatoes, halved
  • 2¾ teaspoons kosher salt, divided
  • 2 tablespoons distilled white vinegar
  • ½ cup chopped green onion
  • ½ cup chopped celery
  • 6 tablespoons stone-ground mustard
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons canola oil
  • ½ teaspoon ground black pepper
Instructions
  1. In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat; simmer until tender, about 10 minutes. Drain well. Place in a large bowl; sprinkle with vinegar and remaining ¾ teaspoon salt. Let cool completely.
  2. Add green onion, celery, mustard, dill, oil, and pepper to potatoes, tossing to combine. Cover and refrigerate until chilled.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mustard-dill-potato-salad-recipe/