Lemon-Mustard Potato Salad

Ellen Burr's love of experimenting with bright seasonings resulted in this aromatic salad, which she garnishes with fresh mustard flowers.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 32%
  • Protein: 3.8g
  • Fat: 7.2g
  • Saturated fat: 1.1g
  • Carbohydrate: 33g
  • Fiber: 3g
  • Sodium: 326mg
  • Cholesterol: 0.0mg

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.
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