New Potatoes With Mustard And Dill

A few years ago, my husband, Jon, whipped up these potatoes for me when I had a cold and was craving something warm and homey. They quickly became a favorite in our household and he's been making them ever since.

Since neither of us likes mayonnaise, he makes them with mustard, dill and garlic instead. I love this combination because it gives the potatoes a nice bite and you don't feel as if they're missing any flavorings. Though they're very simple to make, they have a sophisticated taste. Needless to say, when we've served them to friends, they've been very impressed.

We also love that they take less than a half hour to prepare. This way, if guests suddenly decide to drop by, we know that we can put together something delicious in no time. They also taste great cold so the leftovers don't go to waste.

Plus, these potatoes are a lot less fattening than your standard potato salad because mayo isn't used. So if you're looking for a filling and flavorful, but relatively low-calorie side dish or snack, Jon's new potatoes with mustard and dill make the perfect choice!

INGREDIENTS

1. 4 medium new potatoes

2. 1 Tbsp olive oil

3. 1 Tbsp Dijon mustard

4. 1/4 tsp garlic

5. 1 tsp dried dill or 1 Tbsp fresh dill

METHOD

1. Boil the potatoes for 20 minutes, until they're soft and tender.

2. While boiling the potatoes, combine the other ingredients in a bowl and gently mix together.

3. When the potatoes are boiled, drain them and let cool; then cut them into quarters  or sixths, depending on the size of the potatoes.

4. Toss the potatoes in the dressing until well-covered and serve.

STORAGE

1. Pack the potatoes in a well-sealed Tuperware. They will last about two days and they taste great cold.