Lemon Dill New Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make homemade honey mustard by combining 2 teaspoons Dijon mustard and 1 teaspoon honey. Prep: 15 minutes; Cook: 20 minutes; Cool: 2 hours. Ingredients:
3 pounds new potatoes, scrubbed and drained |
1 cup mayonnaise |
1 tablespoon honey mustard |
zest and juice of 1 lemon |
2 tablespoons chopped fresh dill, plus more for garnish |
3 tablespoons sherry vinegar or white wine vinegar, divided |
1 teaspoon sea salt, plus more to taste |
1/2 teaspoon freshly ground pepper, plus more to taste |
2 celery ribs, chopped |
2 hard-cooked eggs, peeled and chopped |
6 small sweet pickles, chopped |
Directions:
1. Place potatoes in a large pot of water, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain and let cool 2 hours.
2. Combine mayonnaise and next 3 ingredients in a small bowl. Stir in 1 tablespoon vinegar, sea salt, and pepper.
3. Halve potatoes, and sprinkle with remaining 2 tablespoons vinegar. Toss together gently with celery, egg, pickle, and dressing. Season with additional sea salt and pepper, if desired; serve at room temperature, or chill until ready to serve. Garnish with additional dill, if desired.
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