Mustard and Dill Potato Salad

It's getting hot these days, finally, after a long cold winter. So what do we serve guests at a Sunday dinner? BBQ chicken and grilled asparagus, with potato salad and a strawberry cream dessert called Victoria Sponge (see post).

Mustard and Dill Potato Salad

I love this particular potato salad since it is vinaigrette based instead of mayo. I think the vinegar and mustard give it a bright and sharp flavour, and well, you can't have a decent potato salad without fresh dill. Some recipes use prepared mustard or a dijon, but the mustard seeds give it a fresh earthy tone. The trick is to soak the mustard seed for at least an hour in vinegar. I used part white vinegar and part sherry vinegar for a bit of extra oomph. SO thought I didn't soak long enough, I thought it was OK. Red onions give it colour and a bit of tang. Yum!

Next Time: I would eliminate or bump up the parsley. Also I was a bit stingy on the red onion.

Me: 9/10
SO: 7.5/10
SSO: 2/10

Mustard and Dill Potato Salad
Ingredients

• 6 or 7 medium potatoes, peeled, boiled, and drained.
• 5 T white vinegar
• 1 T sherry vinegar
• 2 T mustard seeds
• Half a red onion, in slices and then cut the slices in half or quarters
• 1/2 C chopped fresh parsley
• 1/2 C chopped fresh dill
• 1/4 C olive oil
• freshly ground salt & pepper

Method

1. Soak the mustard seed in the 2 vinegars for at least an hour.
2. Cook the potatoes. The idea is to pour the sauce on them while still warm, so once they are drained, let them cool a bit but don't wait until fully cool. Cut the pieces in half, or quarters if too big.
3. Combine the parsley, dill, oil, salt & pepper.
4. Put the still warm potato in a large bowl. Pour the mustard mixture over and stir well, then add the dill mixture and stir again.