Tangy mustard-potato salad with two kinds of mustard. We had this last weekend with chili dogs, it's quite good, I added some things to it though, like onion, egg, pickles and celery.
- Bring a pot of water to a boil, salt it.
- Cut potatoes into bite size pieces, cook them in the water until tender but still firm and not at all mushy, 15 minutes or so.
- Mix together the mustards, oil, vinegar, and basil, toss with the potatoes.
- Season with salt and pepper.
- Serve warm or at room temp.