Ingredients:
- 1.5 pounds (680 g) new potatoes or baby potatoes, scrubbed and halved
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon honey or maple syrup
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 1 small red onion, finely chopped
- 3 celery stalks, chopped
- Salt and pepper to taste
Instructions:
Cook the Potatoes:
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender.
- Drain and let cool slightly.
Prepare the Dressing:
- In a small bowl, whisk together the olive oil, Dijon mustard, whole-grain mustard, apple cider vinegar (or lemon juice), and honey (or maple syrup) until well combined.
- Stir in the fresh dill.
Combine Ingredients:
- In a large bowl, combine the cooked potatoes, red onion, and celery.
- Pour the mustard dressing over the potato mixture and toss to coat evenly.
Season and Garnish:
- Season with salt and pepper to taste. Garnish with additional fresh dill if desired.
Chill:
- For the best flavor, refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld.
Enjoy this vibrant and tangy potato salad as a delightful side dish! If you have any questions or need further adjustments, just let me know!!!
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