By kstokes12
July 22, 2015
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: When I purchased potatoes from the farmers’ market, I resolved that I would turn them into something delicious without the help of mayonnaise. When potatoes are fresh, coating them with a thick, unctuous mayonnaise can be a disservice, because it masks the earthy taste. Instead, I used fresh dill for a slightly-smashed mustard-y potato salad - proof that simple can be great and that a summer potato recipe doesn’t require heaps of mayonnaise.kstokes12

Serves: 4-6

  • 3 pounds potatoes (I used a combination of red and fingerling)
  • sale
  • 5 tablespoons butter, cubed
  • 2 tablespoons whole grain mustard
  • 3 tablespoons dill, coarsely chopped
  • pepper
  1. Wash potatoes and place in a large pot. Add water to cover at least 1 inch. Salt generously.
  2. Boil potatoes over medium-high heat. Reduce and simmer 20 minutes or until tender. Drain and reserve ½ cup cooking liquid.
  3. Combine potatoes, butter and mustard in a large mixing bowl. Add approx. 2 tbsp of reserved cooking liquid. Toss gently to coat.
  4. Season potatoes with salt and pepper to taste.
  5. Mash potatoes slightly using the back of a spoon until the potatoes are just broken but still whole.
  6. Add dill and stir to combine.
  7. Serve warm or chilled.

More Great Recipes:
Potato|Make Ahead|Grill/Barbecue|Summer|Vegetarian|Side