Stone-ground mustard and plenty of fresh dill make this Creamy Dill and Dijon Potato Salad ideal for summer menus.
Creamy Dill and Dijon Potato Salad
MAKES 6 TO 8 SERVINGS
Ingredients
- 1 (24-ounce) bag baby red potatoes
- 1 (24-ounce) bag baby Yukon gold potatoes
- 3 tablespoons plus ¼ teaspoon kosher salt, divided
- ¼ cup finely chopped celery
- ¼ cup mayonnaise
- 3 tablespoons stone-ground Dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon sliced fresh chives
- ½ teaspoon ground black pepper
- Garnish: fresh dill, ground black pepper
Instructions
- In a medium saucepan, combine potatoes, 3 tablespoons salt, and water to cover by 1 inch. Bring to a boil over medium-high heat. Cook until potatoes are fork tender, 15 to 20 minutes. Drain potatoes and place in an ice water bath to stop cooking process; drain well. Cut potatoes into quarters.
- In a large bowl, combine celery, mayonnaise, mustard, lemon zest and juice, dill, chives, and pepper. Add potatoes and gently stir to combine. Cover and refrigerate for at least 30 minutes. Garnish with dill and pepper, if desired.
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