Dill Mustard Potato Salad Recipe
There hasn't been an occasion when this Dill Mustard Potato Salad recipe didn't receive rave reviews. This salad when served as a Side Dish will bring happiness in your dining room. I have a weakness for potatoes, thus I prepare this recipe often. It would be a sin to not try this sinfully delicious Dill Mustard Potato Salad recipe.
Ingredients
| Chicken stock | 8 Cup (16 tbs) | |
| Baby new potatoes | 2 Pound | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Dijon Mustard | 1/4 Cup (16 tbs) | |
| Dill | 3 Tablespoon | |
| Dried dill | 2 Teaspoon | |
| Red wine vinegar | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Celery stalks | 3 | |
| Onion | 1 | |
| Chives - to garnish, chopped | ||
Directions
MAKING
1 In a pan, combine stock and potatoes.
2 Bring to a boil over high heat.
3 Lower the heat and cook potatoes just until tender.
4 Drain immediately and rinse with cold water to cool.
5 In a food processor or blender combine 1/4 cup (60 mL) oil with the egg, mustard, dill, vinegar, lemon juice and pepper.
6 Blend until mixture is slightly thickened, about 10 seconds.
7 With machine running, slowly pour in the remaining oil in a thin, steady stream.
8 Mix well.
9 Add sour cream and blend for 3 seconds to combine.
10 Slice potatoes into quarters.
11 In a salad bowl, arrange the potatoes with celery and onion.
12 Pour in the dressing and fold through the salad.
13 Cover and refrigerate until ready to serve.
SERVING
14 Serve chilled, garnished with chives.
1 In a pan, combine stock and potatoes.
2 Bring to a boil over high heat.
3 Lower the heat and cook potatoes just until tender.
4 Drain immediately and rinse with cold water to cool.
5 In a food processor or blender combine 1/4 cup (60 mL) oil with the egg, mustard, dill, vinegar, lemon juice and pepper.
6 Blend until mixture is slightly thickened, about 10 seconds.
7 With machine running, slowly pour in the remaining oil in a thin, steady stream.
8 Mix well.
9 Add sour cream and blend for 3 seconds to combine.
10 Slice potatoes into quarters.
11 In a salad bowl, arrange the potatoes with celery and onion.
12 Pour in the dressing and fold through the salad.
13 Cover and refrigerate until ready to serve.
SERVING
14 Serve chilled, garnished with chives.
Chef
