Kickin' Tater Salad

3 lbs. potatoes (Idaho or Red potatoes will do)
1 cup good mayonnaise
1/4 cup white wine
1/2 cup fresh dill, chopped
1/2 cup green onions, chopped
1/4 - 1/2 cup celery, chopped
2 tbsps. dry mustard
2 tbsps. spicy brown prepared mustard
Salt & pepper

Scrub your potatoes clean under running water.  Why?  I have NO idea.

Peel and cut the potatoes in 1 inch pieces.  Rinse and drain.

Pour the cut potatoes in a pot of cold water.  Have enough water at least an inch above the potatoes.  Bring to a boil and boil the potatoes for 5 minutes.

In the meantime, chop the green onions, celery and the dill if you haven't already.

When the potatoes are done, use a strainer to drain all the water.  Keep the potatoes in the strainer and then put the strainer over the same pot the potatoes were boiled in.  Cover with a clean dish towel for about 15 minutes and set aside.

In a medium bowl, pour in the mayonnaise.

Whisk in the white wine and the fresh dill.  Add salt and pepper to taste.

Take the potatoes and put them in a medium serving bowl.

Pour the dill dressing over the potatoes.

Stir in gently with a rubber spatula or a wooden spoon.  Don't use a stainless steel spoon only because you don't want the edges to cut into the potatoes.  This tater salad needs TLC all the way through.

Add the onions and the celery and stir in gently to combine.

Stir in the dry mustard and hot prepared mustard.  Key ingredient: it has to be 'kickin!  Salt and pepper to taste.

Cover with plastic and chill in the refrigerator for several hours.

This is not your normal, American type potato salad as pointed out by my MIL and hubby.  In fact, hubby says it reminds him of the kind of German salad we had while living in Germany, no boiled eggs but plenty of dill.  I combined several recipes and then added my own ingredients so I'm giving it a new name.  The idea of boiling the potatoes for only 5 minutes was from a recipe I found online somewhere, not from my usual online chefs on FoodTV.  Letting the potatoes sit in the strainer over the pot, with a clean towel over it was an idea from Ina Garten's (Barefoot Contessa) potato salad recipe.  The hot mustard was my idea only because I thought I had Dijon mustard which most recipes ask for but I didn't have it.  I had regular mustard but I did not want to use that, I also had this hot mustard and opted to use it and I'm so glad I did.  I consider it the secret ingredient, only because you don't see it but you can definitely taste it and IT. IS. AWESOME!  Hence the name, "Kickin' Tater Salad"  

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