Old-Fashioned Smashed Potato Salad from Casselmonte Farms LLC, "bringing taste back to the table."
1.5 pounds Casselmonte Red, Yellow & Purple Fingerling Potatoes
1/3 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1/2 t kosher salt
1 green onion, chopped
1 dill pickle (or 2 tablespoons pickle relish), chopped
2 teaspoons chopped fresh dill, divided
Rinse potatoes. Place in a stockpot; cover w/cold water. Bring to a boil. Cook 10 to 15 minutes or until fork tender. Drain water; let cool. Mix together mayo, mustard, vinegar, salt, green onion, pickles and 1 teaspoon dill. Using the bottom of a drinking glass, smash potatoes and toss in mayo mixture. Sprinkle with remaining dill. Let chill in the fridge at least 30 minutes or up to 2 hours. Great leftovers!