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Warm Mustard Potato Salad

Source of Recipe

This is from Taste of Home Magazine. It's one of their grand prize winners.


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.

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.