Dijon Dill Potato Salad Recipe
Dijon Dill Potato Salad
3 lbs. Yukon gold potatoes, peeled
Kosher salt & freshly ground black pepper
2 stalks celery
1 c. Vegenaise (the "Original" kind tastes best here)
1 small red onion, finely chopped (about 1/2 c.)
1/4 c. tightly packed chopped fresh dill
1 to 2 Tbsp. white vinegar
1/2 lemon, juiced
1 Tbsp. Dijon mustard
Put the potatoes in a big pot with enough water to cover them by 1 in. Season with salt & bring the water to a boil, cooking just until the potatoes are tender when pierced with a fork (about 25 mins.).
After they're done, drain the potatoes & return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will help get rid of any excess water in the potatoes.)
While the potatoes are cooling, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, & then across into 1/4 in. slices.
Stir the celery, 3/4 teaspoon Kosher salt, & the remaining ingredients together in a serving bowl large enough to hold all of the potatoes.
When they're cool, cut the potatoes into 1 in. pieces, adding them to the bowl as you go. Then, gently stir the mixture together until all of the potatoes are coated with dressing.
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