potato salad

for 3 servings:

850-900g potatoes, cubed

dressing:

1 heaping tbsp whole-grain mustard

1/2 tbsp dijon mustard

4 tbsp extra virgin olive oil

3 tbsp white wine vinegar

lots of salt & pepper to taste

1 large red onion, thinly sliced

6 large pickles, thinly sliced

big handful of fresh dill, chopped

method:

cook the potatoes in salted water until fork tender.

in the meantime, combine the dressing at the bottom of a large bowl. chop up the mix-ins and add to the bowl.

drain the potatoes and, while still hot/warm, get them into the bowl. mix well and leave to marinade for (ideally) at least 1 hour. even better overnight.

serve as is or as a salad base.