Creamy Dijon-Dill Potato Salad

Name: Creamy Dijon-Dill Potato Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 2 stalks celery; 1 Tbsp grainy or regular Dijon mustard; 59 milliliters tightly packed chopped fresh dill; 1 lemon, juiced; 12 servings Kosher salt and freshly ground black pepper; 237 milliliters mayonnaise; 118 milliliters small red onion, finely chopped (about; 1 Tbsp vinegar; 1 kilograms Yukon gold potatoes, peeled

Creamy Dijon-Dill Potato Salad might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 14g of fat, and It will be a hit at your The Fourth Of July event. Head to the store and pick up kosher salt and pepper, mayonnaise, yukon gold potatoes, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Watch how to make this recipe.

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

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Potato

Water

Salt

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Pot

Drain the potatoes and return them to the uncovered pot off the heat.

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Potato

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Pot

Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

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Potato

Water

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Pot

Meanwhile, cut the white parts off the ends of the celery stalks.

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Celery Rib

Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

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Potato

Celery

Salt

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Bowl

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

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Potato

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Bowl