Baby Potato Salad with Pommery Mustard

1 cup Mayonnaise
1/4 cup Pommery mustard
2 tbsp Fresh lime juice
2 x Green onions, coarsely minced, white and green parts
1/2 x Red onion, finely minced
2 x Cloves garlic, finely minced
3 tbsp. Fresh dill, coarsely minced
400 gm baby potatoes, cooked, liquid removed and cut potato into halves
Salt and freshly ground pepper, to taste
Crispy garlic for garnish
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well.


Pour over the baby potatoes and season with salt and freshly ground pepper to taste and sprinkle crispy garlic on top.Serve chilled.