Title: Potato Salad with Herbs
Categories: Salad Vegetable Herb
Yield: 6 Servings

2	lb	Potatoes, red
1	tb	Mustard, dijon
2	c	Onion, red, chopped
1	ts	Garlic, chopped
1/2	c	Parsley, chopped
2	ts	Dill, dried
1/4	ts	Celery, seed
1/4	ts	Thyme, dried
1/2	ts	Salt
1	ts	Pepper, black, freshly groun d
3/4	c	Mayonnaise

1) Wash and scrub potatoes but do not peel. Cook potatoes in a large pot of boiling water until just done in the centers (cooking time varies with size from 15 to about 30 minutes). Drain and cool. Halve small potatoes; quarter medium sized ones; cut large ones in 3/4 inch dice. 2) Toss potatoes with Dijon mustard to coat well. Add onions, garlic, parsley, dill, celery seed, thyme, salt, pepper and mayonnaise and blend in with hands. Serve without chilling or refrigerate, covered, overnight. Adapted from a recipe in American Charcuterie, Victoria Wise, Viking 1986.

Source: Overton Anderson

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