This recipe is from the archives (2009). It is still one of our favorites. Enjoy!
Potato Salad seems to be one of those dishes that people just love or hate. I am in the love camp. I love, love potato salad, have since I was a kid. My mom makes a great potato salad, and it was my first potato salad love. She boils Idaho's in their jackets, then lets them cool. Then she cubes them and marinates them in Italian dressing. Then she adds onions, mayo, mustard, and sometimes eggs. Yum...I love it!
Over the years I have tried many different potato salad recipes. This one is a family favorite (minus Ian, potato salad is not his love) and has been for 10 years! Not only does it taste great, it is really easy to put together. In the summer, I'm not a fan of spending a lot of time getting dinner on the table. You don't need to peel the potatoes and better yet you serve it warm!
I have adapted the recipe to suit my family's taste, so feel free to do the same.
Warm Mustard Potato Salad
1 pound small red potatoes
1/2 cup light mayonnaise
1/4 cup dijon mustard ( I sometimes use grainy or yellow)
1/2 cup chopped red onion
4 garlic cloves
2 tablespoons fresh dill or 1 teaspoon dry
a little bit of fresh lime juice ( optional)
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 20-25 minutes. Drain and cool slightly. Meanwhile combine the remaining ingredients. Cut potatoes into bite sized chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.