Russet Potato Salad

 

3

lb Betty Crocker® fresh russet potatoes, cut into fourths (about 4 large)

1

cup mayonnaise

2

tablespoons Dijon mustard

2

tablespoons coarse-grained mustard

1/2

cup chopped fresh dill weed

1/2

teaspoon salt

1/2

teaspoon pepper

1/2

cup chopped celery

1/2

cup finely chopped red onion

• 1 In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
• 2 Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
• 3 In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
• 4 Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.