If you are a fan of mustard-based potato salads, than this is a good one for you! I made this for a 4th of July picnic and everyone loved it. I didn't make many changes either. I did cut the recipe in half because I didn't need 5 lbs of it. The most significant change I made was to cube, and roast the potatoes instead of boiling them. I tossed them in olive oil and seasoned them with sea salt, pepper and dried dill. This not only kept them from getting mushy, but it also gave the dish another layer of flavor because I was able to season the potatoes directly. Also, adding the chopped dill pickles is a must! It brightened up the whole dish. I'm sure I will be making this again.
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If you are a fan of mustard-based potato salads, than this is a good one for you! I made this...