Potato Salad

There are some things in life you cannot miss and a really creamy and tasty potato salad is one of them! This salad is bursting with flavor mainly thanks to the mustard; the original recipe called for Dijon, but I am a firm believer that everything in life is made better with whole-grain mustard. But if you prefer Dijon feel free to substitute it back, the end result will be pretty amazing too!!

Ingredients:

• 750g  pounds medium red-skinned potatoes, unpeeled, scrubbed
• 8 pickle spears chopped
• 1/2 medium red onion, chopped 
• 2/3 cup mayonnaise
• 2 tablespoons whole grain mustard
• 2 1/2 tablespoons apple cider vinegar
• 2 tablespoons minced fresh dill
• Salt and pepper to taste

Directions:

1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes (you can check this by pricking the potatoes with a fork. If the fork goes in fairly easily then they’re done). Drain and cool slightly. 
2. While they’re still warm, cut potatoes into chunks and transfer to large bowl with the onion and pickles.
3. In a separate bowl, mix together the mayo, mustard, vinegar and dill and then pour the dressing over the potatoes. 
4. Season potato salad to taste with salt and pepper.

Tip: you can prepare the vegetables and dressing separately a day before and then combine an hour before serving.