Russet Potato Salad
A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.
Ingredient
- 3 lb fresh russet potatoes, cut into fourths (about 4 large)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons coarse-grained mustard
- 1/2 cup chopped fresh dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped celery
- 1/2 cup finely chopped red onion
Direction
- In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
- Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
- In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
- Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.
