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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Whatâs a cookout without potato salad? Incomplete, we say. We think Lindaâs version will become a summer staple. âLinda Behrman, North Merrick, New York Ingredients:
2-1/2 pounds yukon gold potatoes, peeled and cut into 1/2-inch cubes |
1 medium sweet red pepper, chopped |
1 small red onion, chopped |
1/2 cup shredded carrot |
1 cup mayonnaise |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
2 tablespoons spicy brown mustard |
1 tablespoon mustard seed |
3 teaspoons snipped fresh dill, divided |
1-1/2 teaspoons sugar |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. 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.
2. In a large bowl, combine the red pepper, onion, carrot and potatoes.
3. In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving. Yield: 10 servings.
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