Mary Lynn's Potato Salad

Submitted by: Joseph Wu

Latest update: June 2, 2005

Salad

• 5 cups diced cooked red potatoes
• 1/3 cup sliced red onion
• 1/3 cup sliced celery
• 1/4 cup grated carrot
• 1/2 tsp dried dill
• 1/2 tsp black pepper
• 1/4 tsp sea salt

Combine all ingredients and toss with dressing. Refrigerate.

Dressing

• 1/cup grainy mustard
• 1Tbsp red wine vinegar
• 1 tsp sea salt
• dash black pepper
• 2/3 cup canola oil

Whisk together and toss with salad.