Baby Potato Salad with Dill and Grain Mustard Dressing

Brainstorming on a perfect summer barbecue salad? Or looking for a warm and comfy side dish for winter dinner? The baby potato salad with dill and grain mustard dressing is a fit for both. It doesn’t require much time nor effort. The dressing can be prepared beforehand. And while the potatoes cook you can work on other dishes.

Keep it simple

Baby potatoes taste best but if you happen to not have any around, use regular potatoes. These might need peeling and chopping into quarters but you’ll be satisfied with the effect as well. If you use baby potatoes there’s no need to peel them, just wash them and cook in salty water. After the water starts to boil give it around 15-20 minutes and check with a fork if the potatoes are soft. Once done drain them and place in a bowl. 

For the dressing- start with olive oil and continue with adding mustard, salt and vinegar. Mix them with a fork or whisk. Then add chopped onion and dill and combine with the mustard dressing. Now you can add it to potatoes. The salad will taste even better if it rests for a while before serving.