Mustard seed potato salad

• 2 pounds fingerling potatoes

• 1 red onion, chopped

• ¼ cup extra virgin olive oil

• ¼ cup red wine vinegar

• ¼ cup mayonnaise (or salad dressing for a sweeter taste)

• ¼ cup chopped dill

• 2 cloves garlic, minced

• 2 tablespoons Dijon mustard

• 1 tablespoon brown mustard seeds

• Salt and pepper to taste

Clean and slice potatoes into ½ inch thick round pieces. Boil until fork tender. Drain and let cool completely. Place in a medium to large salad bowl. Add chopped onion and set aside.

In a small skillet, heat the mustard seeds on medium heat until you start to hear them pop (about a minute). Remove from heat and set aside. Whisk together the olive oil, red wine vinegar, mayonnaise, dill, garlic, and Dijon mustard.

Pour the dressing over the potatoes and onion. Add the toasted mustard seeds and salt and pepper. Gently toss until completely coated.

This potato salad can be prepared a day ahead and is great served chilled at any barbeque.