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Fourth of July Recipes: Lemon Dill Potato Salad

Discussion in 'General Chit Chat' started by Barbara G., Jul 1, 2015.

  1. Barbara G.

    Barbara G. Moderator Staff Member Member

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    2 pounds medium Yukon gold potatoes (about 6 total)
    Salt and pepper
    1 tablespoon Dijon mustard
    2 teaspoons finely grated lemon zest
    3 tablespoons lemon juice
    1/4 cup olive oil
    1 shallot, minced (3 Tbsp.)
    1/4 cup chopped fresh dill

    1. Scrub potatoes; place in a pot. Pour in enough cold water to cover by 1 inch. Add a pinch of salt; bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender, about 20 minutes.

    2. Combine mustard, 1/2 tsp. salt, 1/4 tsp. pepper and lemon zest in a large bowl. Add juice and stir until blended. Slowly whisk in olive oil.

    3. Drain potatoes; set aside until cool enough to handle. Using a sharp knife, remove peels. Cut potatoes into 1-inch cubes; add to bowl with shallot and dill; toss gently. Season with salt and pepper, if desired.

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    Source: All You
     

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