Potato salad with mayonnaise, mustard and dill
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Make a potato salad perfect for any meal by combining tender potatoes with crisp celery and a creamy mayo-mustard dressing, topped with a touch of fresh dill and bright lemon juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg peeled potatoes
- Coarse salt and freshly ground black pepper
- 2 stalks of celery
- 1 cup mayonnaise
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup chopped fresh dill (packed firmly)
- 1-2 tablespoons vinegar
- Juice of 1/2 lemon
- 1 tbsp Dijon mustard, regular or grain
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Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and add water to a level 2.5 cm (1 inch) above the potatoes. Season with salt and bring to a boil. Cook until the potatoes are tender (test with a fork), about 25 minutes.
- Turn off the heat, drain the water, and leave the potatoes in the pot, uncovered. Let them cool to almost room temperature. (Leaving the potatoes in a warm pot will prevent excess moisture from accumulating, which is a good thing.)
- While the potatoes are boiling, trim the white parts from the ends of the celery stalks. Cut each stalk in half lengthwise, then crosswise into 0.5 cm pieces. In a serving bowl large enough to fit the potatoes, combine the celery, 3/4 teaspoon of salt, and the remaining ingredients.
- Once the potatoes have cooled, cut them into 2.5 cm (1-inch) pieces and place them in a bowl. Gently toss to coat the potatoes completely with the dressing. You can prepare the salad a couple of hours ahead of serving. Cover and let sit at room temperature. Do not refrigerate, as this will cause the potatoes to lose their firm, smooth texture.
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