Lemon Dill New Potato Salad

You can make homemade honey mustard by combining 2 teaspoons Dijon mustard and 1 teaspoon honey. Prep: 15 minutes; Cook: 20 minutes; Cool: 2 hours.


Makes 6 to 8 servings

Recipe from



3 pounds new potatoes, scrubbed and drained
1 cup mayonnaise
1 tablespoon honey mustard
Zest and juice of 1 lemon
2 tablespoons chopped fresh dill, plus more for garnish
3 tablespoons sherry vinegar or white wine vinegar, divided
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
2 celery ribs, chopped
2 hard-cooked eggs, peeled and chopped
6 small sweet pickles, chopped


1. Place potatoes in a large pot of water, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain and let cool 2 hours.

2. Combine mayonnaise and next 3 ingredients in a small bowl. Stir in 1 tablespoon vinegar, sea salt, and pepper.

3. Halve potatoes, and sprinkle with remaining 2 tablespoons vinegar. Toss together gently with celery, egg, pickle, and dressing. Season with additional sea salt and pepper, if desired; serve at room temperature, or chill until ready to serve. Garnish with additional dill, if desired.

Sara Foster,


March 2008
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