Dijon Red-Skinned Potato Salad
Dijon Mustard transforms classic potato salad into an out-of-the-ordinary side dish.
3 pounds small red potatoes, cubed
1 cup mayonnaise
¼ cup sour cream
3 tablespoons French’s Dijon mustard
½ cup thinly sliced celery
½ cup finely diced red onion
¼ cup chopped fresh dill
Freshly ground black pepper
In a large stockpot place the potatoes, 1 teaspoon of the salt, and enough cold water to cover the potatoes by 1 inch. Over high heat, bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork tender, about 20 to 25 minutes. Drain and rinse with cold water to stop the cooking.
Place the potatoes in a large mixing bowl. Add the mayonnaise, sour cream, French’s Dijon mustard, celery, red onion, and dill. Toss until well combined. Season with salt and pepper to taste. Serve chilled.
Variation: If you prefer, feel free to peel the potatoes before cooking.
Photo by Justin Fox Burks