3 medium-large russet potatoes, peeled and cut into bite-sized chunks

1 tbsp each: grain mustard, red wine vinegar, olive oil

1 tsp dried dill or 2 tsp fresh

2 tbsps feta cheese


Cracked pepper


Place cut potatoes in a pot and cover with cold water.  Bring to a boil and cook for 10-12 minutes, until tender but not too soft.  You want them to hold their shape. Drain and rinse briefly with cold water.  Place in a bowl in the refrigerator to cool. In another bowl, mix the oil, vinegar, mustard and dill.  Toss the potatoes with this mixture and the feta cheese. Serve cold or room temperature. Serves 4 as a side

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