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Warm Potato Salad with Mustard

The recipe comes from a Taste of Home cookbook.  We found it to be excellent warm and equally good after being chilled.

2 pounds small red potatoes
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 to 3/4 cup chopped red onion
2 green onions with tops, sliced
2 garlic cloves, minced
3 TBS snipped fresh dill (or 1/4 to 1/2 tsp dried dill)
1/2 tsp salt
1/2 tsp pepper
1/4 teason lime juice

1.  Place the potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 20-25 minutes or until tender.  Drain thoroughly and cool slightly.

2.  Meanwhile, conbine the remaining ingredients.  Cut potatoes into chunks; place in a bowl.  Add the mustard mixture and toss to coat.  Serve warm.

Serves:  8 to 10