2 lb mixed fingerling potatoes
1/2 white onion, diced
2 spears dill pickle, diced
1 stalk celery, diced (with greens)
for the dressing
1/4 cup mayonaise
2 tablespoons Dijon mustard
2 tablespoons sherry vinegar
2 tablespoons minced fresh dill
1 tablespoon yellow mustard seed
1/4 teaspoon celery seed
freshly ground black pepper
Bring a large pot of water to boil. Cook the potatoes until fork tender. In a small bowl, whisk together the dressing ingredients. Place the potatoes, celery, pickles and onion in a medium bowl. Pour the dressing over the potato mixture. Stir to evenly distribute the dressing.
Spring isn’t spring unless there is potato salad. At least, I don’t think it is possible to have spring without it, I’ve never tried. This month has been alternately chilly and cold or hot and sunny so it has been tricky planning meals. One day it was soup weather and then the next had me yearning for ice cream and sorbets. Not fun. So I made a big batch of this and served it with both hot and cold main dishes. The savory mustard-pickle flavor meant it went with pretty much anything save cotton candy.