- 2 pounds (about 1 kg) baby potatoes, halved
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/4 cup dill pickles, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- Paprika for garnish (optional)
1. Boil the Potatoes:
- Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.
- Drain the potatoes and let them cool to room temperature.
2. Prepare the Dressing:
- In a large bowl, whisk together mayonnaise, Dijon mustard, and whole-grain mustard.
3. Assemble the Salad:
- Once the potatoes are cooled, add them to the bowl with the dressing.
- Add chopped dill pickles, red onion, and fresh dill to the bowl.
- Gently toss the ingredients together until the potatoes are well coated with the dressing.
4. Season and Garnish:
- Season the potato salad with salt and black pepper to taste.
- Garnish with a sprinkle of paprika for color and flavor (optional).
5. Chill and Serve:
- Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
- Serve the Potato Salad with Pickles and Mustard chilled.
Serving Size: This recipe makes 4-6 servings. Adjust quantities based on your preferences or the number of guests.