This old-fashioned potato salad recipe checks all the boxes for the perfect summertime side. Loaded with fresh dill, two varieties of mustard, and delicate baby red potatoes, you'll want to make this one all season long.
Finish the salad: When the potatoes are cool enough to handle and no longer steaming, chop them into cubes (I aim for cubes roughly ½” to ¾” square) and add the potatoes to the prepared dressing. Gently stir everything together and add salt and pepper to taste. I have a salt and pepper grinder in my kitchen and I generally give a few turns of each and find that the salad is good to go.
Pro tip: This salad is delicious immediately after preparing it, but it’s best after the flavors have had a chance to meld. I like to prepare it well enough in advance that it can sit in the fridge for a few hours before I serve it.
To store: Keep refrigerated for up to three to four days.
Recipe adapted from the fabulous Ina Garten.