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Lemon-Mustard Potato Salad

Yield Makes 6 to 8 servings
Ellen Burr's love of experimenting with bright seasonings resulted in this aromatic salad, which she garnishes with fresh mustard flowers.


  • 3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon prepared hot mustard
  • 1 teaspoon salt
  • 1 cup chopped onion
  • 2 tablespoons chopped fresh dill

Nutrition Information

  • calories 206
  • caloriesfromfat 32 %
  • protein 3.8 g
  • fat 7.2 g
  • satfat 1.1 g
  • carbohydrate 33 g
  • fiber 3 g
  • sodium 326 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes. Drain.

  2. Meanwhile, in a large bowl, mix lemon juice, olive oil, mustard, and salt. Add potatoes, chopped onion, and dill and mix gently to coat. Serve warm, at room temperature, or chilled.