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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Zesty Lemon Dill Potato Salad is a crowd-pleasing side dish that is wallet-friendly, too. You can swap the Yukon gold potatoes for whatever kind you already have. Ingredients:
2 pounds medium yukon gold potatoes (about 6 total) |
salt and pepper |
1 tablespoon dijon mustard |
2 teaspoons finely grated lemon zest |
3 tablespoons lemon juice |
1/4 cup olive oil |
1 shallot, minced (3 tbsp.) |
1/4 cup chopped fresh dill |
Directions:
1. Scrub potatoes; place in a pot. Pour in enough cold water to cover by 1 inch. Add a pinch of salt; bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender, about 20 minutes.
2. Combine mustard, 1/2 tsp. salt, 1/4 tsp. pepper and lemon zest in a large bowl. Add juice and stir until blended. Slowly whisk in olive oil.
3. Drain potatoes; set aside until cool enough to handle. Using a sharp knife, remove peels. Cut potatoes into 1-inch cubes; add to bowl with shallot and dill; toss gently. Season with salt and pepper, if desired.
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