Are you tired of the original mustard potato salads? Sometimes I long for something different. Something that is going to wake up my taste buds. This potato salad is very unique and will be made time and time again for family gatherings and picnics.
I used the mini golden potatoes for this recipe. Some of the potatoes were so mini that all I had to do was cut them in half. And they are so cute when they are so small. Most of them I quartered though.
I ended up with gorgeous photos of this salad, and I wanted to show them all to you, but I won't make you scroll any more than you have too. I'm sure you get the idea with the few photos that are present.
Now onto the recipe......(WOW!! This post was short and sweet and to the point.) That's probably the way you like them, right? It takes time to read blog posts, and who has the time now a days?
Golden Potato Salad
3 pounds mini golden potatoes (2- 1lb. 8oz. bags), washed and cut into cubes
1 sweet red pepper, chopped
1 small sweet onion, chopped
1 1/2 c. mayonnaise
2 1/2 TBS. olive oil
2 1/2 TBS balsamic vinegar
2 1/2 TBS Dijon mustard
3 1/2 tsp. snipped fresh dill (you can save a little for sprinkling on top)
3 tsp. sugar
salt and pepper to taste
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes.
In a large bowl, combine the red pepper, onion, and potatoes.
In a small bowl, whisk the mayonnaise, olive oil, vinegar, mustard, dill, sugar, and salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with a little reserved dill. Refrigerate until serving.