Mustard Dill potato salad

This tangy potato salad is perfect for cookouts or picnics since there's no mayo-just olive oil. You can use any potato you like. I like the small ones & usually leave them whole. I do cut up the bigger ones and if you are taking it on a picnic, you may want to make them more bite size.

I used 4.5 pounds for 7 people & we have some left over.

Boil the potatoes with lots of salt. DO NOT over cook-you want them just fork tender of they will break apart and turn into mush.

I make the vinaigrette right in the bowl they're going into. I don't know if you noticed, I don't really measure anything. I just eyeball it.

~whole grain dijon mustard 

~dried dill

~sea salt

~crushed garlic (I think it spreads thru-out better than minced)

~pepper

~red wine vinegar

~balsamic vinegar

~EVOO

sometimes I put green onions in also

wisk together

drain the potatoes

add to the bowl (while the potatoes are still hot so they absorb the dressing) toss to coat completely

add in fresh dill leaves

let sit so the flavors can marry, till just about cooled

refrigerate until ready to serve

(its perfectly fine to eat warm also)

ENJOY!

Dill-Mustard Potato Salad