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Lemon-Mustard Potato Salad





Yields
Makes 6 to 8 servings

Ellen Burr's love of experimenting with bright seasonings resulted in this aromatic salad, which she garnishes with fresh mustard flowers.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories206
% Daily Value *
Total Fat 7.2g10%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 326mg15%
Total Carbohydrate 33g12%

Dietary Fiber 3g11%
Protein 3.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.