Lemon-Mustard Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ellen Burr's love of experimenting with bright seasonings resulted in this aromatic salad, which she garnishes with fresh mustard flowers. Ingredients:
3 pounds yukon gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks |
1/4 cup lemon juice |
1/4 cup extra-virgin olive oil |
1 tablespoon prepared hot mustard |
1 teaspoon salt |
1 cup chopped onion |
2 tablespoons chopped fresh dill |
Directions:
1. In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes. Drain.
2. Meanwhile, in a large bowl, mix lemon juice, olive oil, mustard, and salt. Add potatoes, chopped onion, and dill and mix gently to coat. Serve warm, at room temperature, or chilled.
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