Makes 6 servings.

Ingredients

• 2 lbs small potatoes, scrubbed and cut into ½ inch pieces
• 2 dill pickles, chopped
• 2 sprigs fresh dill, chopped
• 1 small red onion, sliced
• ¼ lb corned beef, chopped
• 1 tbsp grainy mustard
• 2 Tbsp olive oil

Directions

• Place potatoes in a pot full of cold salted water and bring to a boil. Cook for 2-25 minutes, until tender. Drain and let cool to room temperature. Prepare everything else while the potatoes are cooling.
• Combine remaining ingredients in a bowl, add potatoes and toss together. Season to taste with salt and pepper.