The Cascade The Cascade Kitchen: Mustard and dill potato salad Reading time: 2 mins The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to . With the recent burst of summer weather, I can’t help but think about the upcoming barbeque season: burgers, hotdogs, chips, and of course, potato salad. For years, I dreaded the mayo-heavy, tangy slop pushed on my plate only to be secretly thrown out when my family wasn’t looking. I took it upon myself to utilize the dill in my fridge and whip up a batch of this tasty little dish. If you’re looking for a fresh and citrusy side for a meal, I recommend giving this recipe a try. I like to make a big batch and let it sit in the fridge for a few hours to intensify the flavours of the fresh dill and sweet mustard; I find that the longer it sits, the better it tastes. Potatoes are cheap, versatile, easy to prepare (you can even microwave them), and they are super filling. You can even try adding a can of lentils or chickpeas to the mix to make it a protein packed meal.