picnic potato salad

This potato salad was the second side to my patriot menu. The entrée and full menu will follow, tomorrow.

Creamy Dijon & Dill Potato Salad

3 pounds Yukon gold potatoes, peeled and left whole
Kosher salt
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 small red onion, peeled and diced
3 celery stalks, diced
1/3 cup tightly packed chopped fresh dill
Freshly ground black pepper

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with 3 tablespoons of Kosher salt and bring the water to a boil. Cook until the potatoes are just tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered 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.)

Meanwhile, mix together the mayonnaise, vinegar, lemon juice, mustard, and 3/4 teaspoon salt in a serving bowl large enough to hold all the potatoes.

Stir in the onion, celery, and dill.

When they’re cool enough to handle, cut the potatoes into 1-inch pieces, and add them to the bowl as you go.  Stir gently until all the potatoes are coated with dressing. Taste and season with pepper and also with more salt, if needed.

May be made up to 30 minutes in advance. Keep covered at room temperature. If possible, don’t refrigerate or the potatoes will lose their rich, smooth texture. Refrigerate if made more than 30 minutes ahead, and refrigerate any leftovers.

Serves 10