Mustard Dill Potato Salad
Wonderful late summer, early autumn potato salad. We like this with just potatoes; simple and delicious. But you could choose to add a little chopped celery and onion.
Steam about 2 c. diced potatoes until firm-tender.
Meanwhile, whisk together the dressing:
1 tsp. Dijon mustard
1 tsp. snipped dill
1/2 tsp. maple syrup
1 Tbsp. apple cider or red wine vinegar
2 Tbsp. olive oil
Allow potatoes to cool just a bit. While still warm, gently toss them with the dressing; season with salt and pepper.
Recipe created or adapted by Liz Talley, Urban Graze
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