Creamy Dill & Mustard Potato Salad

Jul 27, 2015

The perfect summer side for barbecue and picnics, Creamy Dill & Mustard Potato Salad is a fresh alternative to Bermuda-style potato salad.

 Ingredients

• 2 lbs. medium-sized red potatoes, quartered
• 1 cup mayonnaise
• 2 tbsp. Dijon mustard
• 2 tbsp. whole grain mustard
• 2 tbsp. cider vinegar
• ½ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• ½ cup red onion, finely chopped
• ¾ cup celery, chopped
• ½ cup green onion, chopped
• ½ cup cooked bacon, finely chopped, optional
• Salt and pepper

Directions

1. Fill a large pot with water and add quartered potatoes. Bring to a boil and then lower to a simmer for 10-15 minutes, until barely tender when pierced. Drain the potatoes. Set aside and allow the potatoes to dry completely.
2. Meanwhile, in a small bowl, whisk the mayo, whole grain mustard, Dijon mustard, vinegar and herbs together until well blended. Set aside.
3. Add onion, celery, green onion and bacon with cut potatoes in a large bowl. Gently stir in mayo/mustard/herb dressing and season as needed with salt and pepper. Best served chilled after a few hours or overnight.