Mustard Seed Potato Salad with Pickles and Onions
ready in 1 hr 40 min.
In a 6 to 8 quart pot, combine potatoes and enough water to cover. Bring to a boil over high heat. Reduce heat and simmer until potatoes are fork tender, 15-20 minutes. Drain well and let stand until cool enough to touch.
Meanwhile, in a small bowl, soak mustard seeds in about 1/2 cup hot water until soft, about 5 minutes. Drain.
In a large bowl, mix mustard seeds, pickles, pickle juice, vinegar and oil. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add onion; mix gently. Let cool to room temperature, at least 15 minutes. Add chives; season with salt and pepper; mix gently. Cover and refrigerate until chilled and ready to serve.