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