Dill Mustard Potato Salad Recipes

Ingredients :

2 liters

1kg

3/4 cup

1

3 tbsp

2 tbsp

1 tsp

1 tsp

1/2 cup

3

1

1/2 bunch

chicken stock

tiny new baby potatoes, unpeeled

vegetable oil

egg, room temperature

Dijon-style mustard

finely chopped fresh dill

red wine vinegar

lemon juice

sour cream

celery stalks, peeled and thinly sliced

onion, peeled and thinly sliced

chives, snipped

freshly ground black pepper, to taste

1. Combine stock and potatoes in a large pan.
2. Bring to boil over high heat.
3. Reduce heat, simmer potatoes until just tender.
4. Drain immediately, rinse with cold water to cold, drain potatoes well.
5. In a food processor or blender combine 3 tbsp oil, egg, mustard, dill, vinegar, lemon juice and pepper.
6. Process until mixture is slightly thickened, about 10 seconds.
7. With machine running, slowly pour remaining oil through feed tube in thin, steady stream.
8. Mix well, add sour cream.
9. Blend 3 seconds to combine.
10. Slice potatoes into quarters.
11. Combine in a salad bowl with celery and onion.
12. Pour over the dressing, fold through the salad.
13. Cover and refrigerate until ready to serve.
14. Garnish with chives.

Serves 6

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