Mustard Dill Potato Salad (No Mayo)

Ingredients:

• 1.5 pounds (680 g) new potatoes or baby potatoes, scrubbed and halved
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons apple cider vinegar or lemon juice
• 1 tablespoon honey or maple syrup
• 2 tablespoons fresh dill, chopped (plus more for garnish)
• 1 small red onion, finely chopped
• 3 celery stalks, chopped
• Salt and pepper to taste

Instructions:

1. Cook the Potatoes:

   • Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
   • Bring to a boil over high heat, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender.
   • Drain and let cool slightly.

2. Prepare the Dressing:

   • In a small bowl, whisk together the olive oil, Dijon mustard, whole-grain mustard, apple cider vinegar (or lemon juice), and honey (or maple syrup) until well combined.
   • Stir in the fresh dill.

3. Combine Ingredients:

   • In a large bowl, combine the cooked potatoes, red onion, and celery.
   • Pour the mustard dressing over the potato mixture and toss to coat evenly.

4. Season and Garnish:

   • Season with salt and pepper to taste. Garnish with additional fresh dill if desired.

5. Chill:

   • For the best flavor, refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld.

Enjoy this vibrant and tangy potato salad as a delightful side dish! If you have any questions or need further adjustments, just let me know!!!