Mustard Potato Salad

  • 2 1/2 lbs. white potatoes
  • 1/2 cup chopped celery
  • 1/3 cup chopped sweet onion
  • 1-2 medium dill pickles diced
  • 1/4 cup fresh parsley – roughly chopped
  • 1 tbsp. finely chopped fresh dill
  • salt and freshly ground pepper to taste
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • approx. 1 tbsp. juice from the dill pickles

Boil the potatoes until fork tender. Drain and set aside to cool. When completely cooled, peel and cut the potatoes into bite-size cubes. Add the celery, onion, pickles, herbs and salt and pepper. Lightly toss together. Mix together the mayonnaise, mustard and pickle juice in a small bowl. Add to the potato mixture and toss to completely coat. More mayo/mustard can be added if you prefer a heavier coating. Chill and serve.