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Golden Lemon Scented Potato Salad Featuring Dijon & Dill

Golden Lemon Scented Potato Salad Featuring Dijon & Dill

earthfamily copy.jpgThis creamy slightly piquant salad is paired with the rich, sweet, soft texture and pleasant aroma of dill and spicy Dijon; kissed with white wine and seasonings. It makes the perfect traveling or stay at home picnic fare. Alongside fried or barbecued chicken, or anything grilled, you have a complete culinary celebration. Delectable!

PS...I accidentally left out the word “salad” while visiting Photoshop to add text to the photo–forgive me? 😉 May I add that adding text to clicks of food is no easy feat!? Now you see it, now you don’t! 🙂

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Buttery Yukons

Ingredients:

  • 3 pounds small Yukon Gold potatoes (fingerlings are nice but not a necessity)
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon fresh squeezed lemon juice
  • 6 hard-boiled eggs, peeled & chopped course
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • Kosher salt to taste
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • Additional fresh dill and lemon slices for garnishing

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    Fresh Lemon & Dill

Directions:

  • Place potatoes and 2 tablespoons of salt in a large pot of water. Bring water to a boil, then lower the heat and simmer for 15 – 20 minutes, until potatoes are almost tender when pierced with a fork.
  • Drain potatoes in a colander, then place colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
  • Allow the potatoes to steam for 15 to 20 minutes.
  • In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, 1 teaspoon of pepper and lemon juice. Set aside.
  • When potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
  • Place cut potatoes in a large bowl. While they are still warm, pour enough dressing over them to moisten.
  • Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper, or to taste. Toss well.
  • Gently fold in hard boiled eggs, cover, and refrigerate for a few hours to allow the flavors to blend.
  • Garnish with additional dill and lemon slices before serving.
  • Serve cold or at room temperature.

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