Recipe Archives->Salads Potato->Dill Dijon

Creamy Dijon-Dill Potato Salad
Serves 12

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1-inch.
Season with salt and bring the water to a boil. Cook just until the
potatoes are tender when pierced with a fork, about 25 minutes.
Drain the potatoes and return them to the uncovered pot off the
heat.  Let them sit until almost room temperature.

Meanwhile, cut the white parts off the ends of the celery stalks.
Cut the stalks in half lengthwise, then across into 1/4-inch slices.
Stir the celery, 3/4 teaspoon salt, and the remaining ingredients
together in a serving bowl large enough to hold all the potatoes.
When they're cool, cut the potatoes into 1-inch pieces, add them
to the bowl. Stir gently until all the potatoes are coated with
dressing.

Printable version: dill-dijon.txt.