Dill potato salad

This is an update on the spicy mustard potato salad, and I think this time I got it where I want to be. The sauce on these is a lively shade of spring green, so garnish with red onion rings and whole dill.

INGREDIENTS:

• 3-4 lbs red potatoes
• 1/2 medium red onion, finely diced
• 3/4 cup coarsely ground mustard
• 1/2 cup spicy brown mustard
• 1 bunch dill, stems removed (divided use)
• 1 shallot, peeled
• 1/3 cup cider vinegar
• 1/4 cup olive oil

DIRECTIONS:

1. Boil the potatoes, skin-on, until tender but not too soft, about 20 minutes. Allow to cool to room temperature, about 1 hour.
   
2. Cut the potatoes into 3/4" cubes and place in a mixing bowl with the onions. Set aside.
   
3. Put the mustards, oil, vinegar, shallot and half the dill into a food processor. Puree until quite smooth.
4. A little at a time, gently mix the dressing into the potatoes, tasting as you go, until the desired intensity is reached.
5. Transfer to a serving dish, garnishing with the remainder of the dill.

Best if served at room temperature.