- 12
- 15 mins
- 40 mins
Ingredients
- 3 lbs Yukon gold potatoes
- salt and pepper to taste
- 2 stalks celery, chopped
- 1 cup low fat mayo
- 1 small red onion, finely chopped
- 1/4 cup tightly packed fresh dill
- 1 to 2 tbls cider vinegar
- 1/2 lemon, juiced
- 1 tbls grainy or regular Dijon mustard
Preparation
Step 1
1. Put the potatoes in a big pot with enough COLD water to cover by 1 inch. Season with salt and bring the water to a boil. Lower heat to simmer and cook just until the potatoes are tender when pierced with a fork (apx 25 mins)
2. Drain the potatoes and return them to the uncoverd pot, off the heat. let them sit until almost room temperature (cooling them in the warm pot will get rid of any excess water in the potatoes which is a good thing).
3. Stir together the chopped celery, 3/4tsp salt, chopped onion, mayo, dill, cider vinegar, lemon juice and mustard in a serving bowl large enough to hold potatoes.
4. When the potatoes are cooled, cut them into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with the dressing. You can make the salad up to a couple of hours in advance.