Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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