- 2 pounds small red potatoes
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/2 to 3/4 cup chopped red onion
- 2 green onions with tops, sliced
- 2 garlic cloves, minced
- 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon lime juice
- Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm. Yield: 8-10 servings.
Reviews forWarm Mustard Potato Salad
"Excellent recipe we LOVE it ."
"This was very good. I would make it again. Very tasty. Thanks for the recipe."
"Was pretty tasty... i guess i put in a tad too much of the mustard, but over all, not bad! :)Love dill!"
"Unusual and extremely delicious. My husband's all time favorite! Yes, it's great warm, but it's equally tasty chilled. I also use dried dill weed. A big winner!"
"This was disappointing - found the mustard flavor very overpowering and there was WAAAAAY too much dressing."
"This is our favorite potato salad recipe! The mustard, garlic, and dill make it burst with flavor. It also tastes good cold the next day (if there is any left!)"
"I've been making this potato salad for years ever since it was first published in Taste of Home magazine. I add chopped hard boiled egg just because I love that flavor in a potato salad. I've served this hot and I've served it cold. It is my go-to potato salad recipe and everyone raves about it. Great recipe!"
"This is an old standby for me. I lost my recipe card so had to come print it off. The chilled leftovers are yummy also. I don't keep fresh dill around so just use dried dill weed. Needed something quick to whip up with grilled steak tonight. This has been in my recipe box for years."
"This potato salad tasted really good. My husband especially liked it. I thought it had a bit too much of a garlic flavor. I will definitely make it again, but with only one clove of garlic next time."