It isn’t necessary to skin the potatoes in this salad; the skins add texture and interest. Yukon gold or thin-skinned red potatoes work best, but scrub them well. It’s a good idea to dress the potatoes while they’re warm (not hot) to let the flavors marry. Then refrigerate until ready to serve.
2 pounds potatoes
1 cup celery, chopped
1 tablespoon mustard seed, soaked in hot water and drained
1/2 cup red onion, chopped
1/2 red bell pepper, diced
1/3 cup fresh dill, chopped
1/3 cup sweet pickle relish
1/2 cup mayonnaise
3 tablespoons cider vinegar
1 teaspoon red pepper flakes
salt to taste
1/3 cup flat parsley, minced paprika
Place potatoes in a pot large enough to cover with water and boil for 20-25 minutes until tender. Drain. When cool enough to handle, cut into 3/4-inch cubes. In a large bowl, combine the celery, mustard seed, onion, red bell pepper, dill, pickle relish, mayonnaise, vinegar, pepper flakes, salt and all but 2 tablespoons of the parsley. Add potatoes and mix well. Garnish with remaining flat parsley and sprinkle of paprika. Serve warm or refrigerate.
