Ingredients
2-1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes1 medium sweet red pepper, chopped1 small red onion, chopped1/2 cup shredded carrot1 cup mayonnaise2 tablespoons olive oil2 tablespoons balsamic vinegar2 tablespoons spicy brown mustard1 tablespoon mustard seed3 teaspoons snipped fresh dill, divided1-1/2 teaspoons sugar3/4 teaspoon salt1/2 teaspoon pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes.
In a large bowl, combine the red pepper, onion, carrot and potatoes.
In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.
