Tuesday, March 8, 2011

Potato Salad

2 ½ pounds Yukon gold potatoes, peeled and diced
1 teaspoon salt (for boiling water), plus more if desired
¼ cup apple cider vinegar
¼ cup prepared mustard
1 teaspoon ground black pepper
1 red onion, diced fine
1 teaspoon whole mustard seed (optional)
1 pinch dill (optional)

Boil potatoes on medium high heat in enough salted water to cover them.  When potatoes are soft enough to be mashed with a fork against the side of the pot, remove from heat and drain.  Mix in vinegar, mustard, and black pepper.  Chill.  When potatoes are cool, mix in onion, mustard seed, and dill.  Add salt to taste.

Update: I can't eat this anymore because it is high in sulfur. Now I make a version with Greek yogurt instead.