1 pound small waxy potatoes, washed and skin on (I used yellow dutch)
2 tablespoons chopped fresh dill
3 tablespoons dijon mustard
1 tablespoon canola oil
3 tablespoons apple cider vinegar
3 stalks of celery, chopped
1 small yellow onion, chopped
Salt and pepper to taste (remember: salt brings out the dominate flavor in any dish!)
- Put the potatoes in a pot of salted cold water. Bring to a boil. Cook the potatoes until tender. Strain.
- Once cool enough to handle, chop the potatoes into desired sized pieces. Place in a bowl. Add the chopped dill, celery, onions, vinegar, oil, and dijon. Toss to coat. Add salt and pepper to taste. If it’s not coated enough, add more dijon and vinegar until you get the consistency you are happy with. Don’t forget to adjust your salt seasoning if you adjust the dijon and vinegar!
- You can enjoy this simple dish right away, or, put in the fridge to chill and enjoy later. This is a great dish to prepare ahead for a party, dinner, or even to take in a hurry for lunch on a busy day!
