Lemon-Mustard Potato Salad

Ingredients

• 2 tablespoons optional: dill fresh chopped
• 0.3 cup juice of lemon 
• 1 tablespoon mustard hot prepared
• 0.3 cup olive oil extra-virgin
• 1 cup onion chopped
• 3 pounds thin-skinned potatoes scrubbed cut into 1-inch chunks
• 1 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.
2. Drain.
3. Meanwhile, in a large bowl, mix lemon juice, olive oil, mustard, and salt.
4. Add potatoes, chopped onion, and dill and mix gently to coat.
5. Serve warm, at room temperature, or chilled.