Garlic Mustard Potato Salad

Ingredients

• 3 Pounds Red, White, & Blue Potatoes
• 2 Each Stalks Celery, Diced
• 1 Cup Mayonnaise
• 1 Each Small Red Onion, Finely Chopped
• 1/4 Cup Tightly Packed Chopped Fresh Dill
• 2 Tbsp Vinegar
• 1/2 Each Lemon, Juiced
• 1 Tbsp Grainy or Regular Dijon Mustard
• ½ Tsp Ground Black Pepper Instructions:

Directions

1. Cook Potatoes

   Put the potatoes in a big pot with enough water to cover by 1-inch. Cook on high heat just until the potatoes are tender when pierced with a fork, about 25 minutes. Drain the potatoes and return them to the uncovered pot off the heat.

2. Cool Potatoes

   Let the potatoes cool slightly in the uncovered pot.

3. Rest the Potatoes

   Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

4. Stir

   Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

5. Add Potatoes

   When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 12 servings (1 serving).