Yields Makes 6 to 8 servings
AuthorEllen Burr, Los Angeles, California,
Ellen Burr's love of experimenting with bright seasonings resulted in this aromatic salad, which she garnishes with fresh mustard flowers.

How to Make It

Step 1
1

In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes. Drain.

Step 2
2

Meanwhile, in a large bowl, mix lemon juice, olive oil, mustard, and salt. Add potatoes, chopped onion, and dill and mix gently to coat. Serve warm, at room temperature, or chilled.

Ingredients

 3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks
 1/4 cup lemon juice
 1/4 cup extra-virgin olive oil
 1 tablespoon prepared hot mustard
 1 teaspoon salt
 1 cup chopped onion
 2 tablespoons chopped fresh dill

Directions

Step 1
1

In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes. Drain.

Step 2
2

Meanwhile, in a large bowl, mix lemon juice, olive oil, mustard, and salt. Add potatoes, chopped onion, and dill and mix gently to coat. Serve warm, at room temperature, or chilled.

Lemon-Mustard Potato Salad

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