Lemon-Mustard Potato Salad

Ingredients

• 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

Preparation

1. 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. 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.