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    Warm Mustard Potato Salad

    Source of Recipe

    Taste of Home

    Recipe Introduction

    This was one of the grand prize winners in Taste of Home magazine.

    List of Ingredients

    2 lbs. small red potatoes
    1 c. mayonnaise
    1/4 c. dijon mustard
    1/2 c. chopped red onion -- (1/2 to 3/4)
    2 green onions with tops -- sliced
    2 garlic cloves minced
    3 T. snipped fresh dill OR 1 T. dillweed
    1/2 t. salt
    1/2 t. pepper
    1/4 t. lime juice

    Recipe

    Place potatoes in pan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly.

    Meanwhile, combine the remaining ingredients.

    Cut potatoes into chunks; place in a bowl.

    Add the mustard mixture and toss to coat. Serve warm. It's also good cold the next day.

    8 servings

    NOTES : I used Idaho potatoes, Vidalia onion, and lemon juice-because that's what I had on hand.

    Serving Ideas:
    I served this with BBQ Brisket and Red Lobster Cheesy Garlic Rolls.

 

 

 


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