Dill potato salad
Particularities
- Serves6-8
- Prep time20 mins
- Cook time30 mins
- Timeout1 hour
- FreezingFreezes well
Ingredients
Salad
- 6 cups of red skin potatoes, peeled
- 2 celery sticks, diced
- 3 large dill pickles, chopped
- 1/4 cup of fresh dill
- 2 shallots, minced
- Salt & pepper, as preferred
Sauce
- 1 egg yolk
- 1 tablespoon of Dijon mustard
- 1 tablespoon of old-fashioned mustard
- ½ a lemon’s juice
- 1 1/2 teaspoon of sugar
- 1/2 cup of canola oil
- Salt & pepper, as preferred
Steps
- Cover the potatoes with water in a pot, then bring to a boil. Simmer for 25 minutes, or until they are cooked yet firm. Strain then let cool entirely.
- Mix all the salad ingredients in a box. Set aside.
- Dice the potatoes, then add to the salad mix. Set aside.
- Whisk the egg yolk with a handheld mixer along with both mustards, the lemon juice and sugar for a minute. Drizzle in the oil while whisking, creating a thicker sauce. Season.
- Pour the sauce over the potato mix, and enjoy.
Tips & tricks
Cannot be frozen.
Recipe published on August 19, 2018
