Warm Mustard Potato Salad

This recipe appeared in the Taste of Home magazine, June/July 1999.  The family has been making it ever since because it is easy. – Jeanne

Ingredients

• 2 pounds small red potatoes
• 1 cup mayonnaise
• ¼ cup Dijon mustard
• ½ to ¾ cup red onion, finely chopped
• 2 green onions with tops, sliced
• 2 cloves garlic, minced
• 3 tablespoons fresh dill, minced or 1 tablespoon dill, dried
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon lemon juice
  

Instructions

1. Place the potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook until tender, about 25 minutes.  Drain thoroughly and cool slightly. 
2. While to potatoes cook, combine the remaining ingredients. 
3. Cut potatoes into 1″ chunks and place in a large bowl.  Add the mustard mixture and toss to coat.  Serve warm. 

Yield: 8-10 servings.