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Dill Mustard Potato Salad Recipes
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Ingredients : |
2 liters
1kg
3/4 cup
1
3 tbsp
2 tbsp
1 tsp
1 tsp
1/2 cup
3
1
1/2 bunch |
chicken stock
tiny new baby potatoes, unpeeled
vegetable oil
egg, room temperature
Dijon-style mustard
finely chopped fresh dill
red wine vinegar
lemon juice
sour cream
celery stalks, peeled and thinly sliced
onion, peeled and thinly sliced
chives, snipped
freshly ground black pepper, to taste |
Method :
- Combine stock and potatoes in a
large pan.
- Bring to boil over high heat.
- Reduce heat, simmer potatoes until
just tender.
- Drain immediately, rinse with cold
water to cold, drain potatoes well.
- In a food processor or blender
combine 3 tbsp oil, egg, mustard, dill, vinegar, lemon juice and
pepper.
- Process until mixture is slightly
thickened, about 10 seconds.
- With machine running, slowly pour
remaining oil through feed tube in thin, steady stream.
- Mix well, add sour cream.
- Blend 3 seconds to combine.
- Slice potatoes into quarters.
- Combine in a salad bowl with
celery and onion.
- Pour over the dressing, fold
through the salad.
- Cover and refrigerate until ready
to serve.
- Garnish with chives.
Serves 6
Learn how
to cook Vegetarian Recipes
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