Recipe(tried): Warm Mustard Potato Salad and Texas Coleslaw

We are having temperatures in the 80's here on the Florida west coast, and my mind turned from comfort foods to summer food. Yesterday we had Barbecued Pork Sandwiches, Warm Mustard Potato Salad and Texas Coleslaw. The potato salad recipe is from Taste of home, and has a pronounced mustard flavor. I used Grey Poupon. It is really delicious warm. Haven't tried it cold.

Warm Mustard Potato Salad
Makes 8-10 servings

2 lbs. small red potatoes
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 to 3/4 cup chopped red onion
2 green onions with tops, sliced
2 garlic cloves, minced
3 tbsp. snipped fresh dill or 1 tbsp. dill weed
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. lime juice

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm

Texas Coleslaw

1/4 cup sugar
1/4 cup distilled white vinegar
2 tablespoons vegetable oil
4 cups coarsely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 medium red or sweet onion, thinly sliced
1 small carrot, coarsely shredded

Whisk sugar, vinegar and oil to blen in a large bowl. Add rest of ingredients and toss to combine. Season to taste with salt and pepper. cover tightly and refrigerate at least 4 hours, tossing occasionally. Will keep well for 2 days, refrigerated.