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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