This original recipe calls for Yukon gold potatoes, but I’ve been getting a bunch of red potatoes from my CSA every week so that’s what I used instead. Further, the recipe calls for 2 talks celery which I left out. I also think you can be generious with the mustard and lemon juice. I love the tangy flavor, yum! One last modification, I threw some parsly in there also. This salad is sooooo good and it tastes great warm.
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 12 servings
Adapted from Good Deal with Dave Lieberman
3 pounds red potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard
Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that’s good.)
Stir in the onion, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
When they’re cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don’t refrigerate or the potatoes will lose their rich, smooth texture.