Prep Time: 10 minutes, 24 hours for the potatoes to cool
Cook Time: 20-25 minutes
2 1/2 lbs potatoes cubes into bite size pieces
1 c mayonnaise
1/4 c mustard (I use spicy mustard)
2 tsp dill weed
1/2 c chopped white onions
2 pickle spears chopped
1. Boil potatoes in a medium or large saucepan for about 20-25 minutes until soft. Drain and set aside to cool.
2. Mix mayonnaise, mustard, dill weed, onions, and pickles in a bowl.
3. After potatoes are cooled completely add mayo and mustard mixture to potatoes. Coat the potatoes with the mixture.
4. Place the potato salad in the fridge for 24 hours to allow the potatoes turn into resistant starch. And it tastes better when the potatoes have been marinating in the mayo and mustard mixture in the fridge.