Lemon-Mustard Potato Salad
Ellen Burr's love of experimenting with bright seasonings resulted in this aromatic salad, which she garnishes with fresh mustard flowers.
How to Make It
Step 1
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.
Step 2
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.
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
Step 1
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.
Step 2
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.
