This hearty Southern potato salad is ready for a picnic. It's topped with a delicious mixture of mayonnaise and mustard and finished with a light sprinkling of paprika on top.

Potato salad comes in many forms, but this recipe pays tribute to the way I learned to make it as a little girl. German vinaigrette potato salad, deli-style potato salad with bacon or whole-baked potato salad all have their place on your summer salad menu from time to time. However, if your goal is a classic, this recipe is the best.

* Ingredients

° 1 kg (2.2 lb) small white or red potatoes
° Salt, freshly ground pepper
° 1 cup mayonnaise
° Half a cup of milk
° 2 tablespoons of Dijon mustard
° 2 tablespoons of whole grain mustard
° fresh dill, chopped
° 2 stalks of chopped celery
° ½ chopped red onion

* Instructions :

Put the whole potatoes in a large, deep saucepan, cover with water and add two tablespoons of salt.
Bring the water to a boil, reduce the heat and also simmer for 10 to 15 minutes or until the potatoes are barely tender when the knife is inserted.

Put the potatoes in a colander and cover with a clean, dry cloth. Leave the potatoes to steam for 15 to 20 minutes.

Meanwhile, make the cream sauce by pouring the mayonnaise into a small bowl.
Add milk and mix.

Add Dijon mustard, whole-grain mustard, dill, 1 teaspoon salt (if you're using it personally I haven't added it), and black pepper.

When  potatoes are warme enough to clasp, cut them into quarters (depending on their size).
Put the potatoes in a large bowl.
When potatoes are yet warm, cast mayonnaise on them to moisten them.

Add celery, red onion and season with pepper.

Blend well, covering with cling film, and refrigerate for a some hours to allow the salad to absorb seasonings.
Serve potato salad cold or at room temperature.