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