Creamy Dijon Dill Potato Salad

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 I was asked to bring potato salad to a Memorial Day barbecue cookout.  I have a number of potato salads that I like but I wanted to use one that called for dill and found this one on line. It sounded good and easy and had been well reviewed. I would definitely recommend it.

Ingredients:

3# Yukon gold potatoes, peeled
Kosher salt and Penzeys coarsely ground black pepper
2-3 stalks celery
1 cup mayonaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1-2 tablespoons vinegar
1/2 lemon, fresh for juice
1 tablespoon grainy or regular Dijon mustard

Directions:

Put the potatoes in a large pot and cover with about 1" of cold water. Leave the potatoes whole. Season with salt and cook the potatoes until they are tender when pierced with a fork--20-25 minutes.  Drain the potatoes and leave them in the pot until they are room temperature. Finely chop the celery and combine with the remaining ingredients in a bowl large enough to hold all the potatoes. When the potatoes are cool, cut into 1 inch pieces and add them to the bowl. Stir gently until all the potatoes are coated the dresssing. Taste the salad to see if it needs any additional salt or lemon juice (mine didn't). Don't refrigerate or the potatoes will lose their smooth texture. 

Recipe courtesy of Dave Lieberman



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