Potato Salad, Central European Style

Side Dishes

1 1/2 pounds Red potatoes
1/3 cup Finely chopped onion
2 tablespoons Diced dill pickle
1 teaspoon Caraway seeds
1 teaspoon Paprika; hot Hungarian preferred
1 1/2 tablespoons Spicy brown mustard
1 1/2 tablespoons Dijon-style mustard
1 tablespoon Lemon juice
1/2 tablespoon Vinegar; sherry vinegar preferred
1/3 cup Vegetable oil
1/2 teaspoon Salt or more to taste

Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes. Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika and both mustards. Using a whisk, stir in lemon juice and vinegar, then stir in oil. Add salt, taste and correct seasoning as desired. Peel cooked potatoes, cut into medium cubes or small slices and immediately combine with dressing in the bowl. Set aside until serving, preferably at room temperature.