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Lemon Dill Potato Salad

Prep 20 min     Cook 40 minute   Serves 8       Cost per serving: about 73 cents

2 lb medium Yukon gold potatoes (about 6 total)
salt and pepper
1 tbsp. Dijon mustard
2 tsp. finely grated lemon zest
3 Tbsp. lemon juice
1/4 cup olive oil
1 shallot, minced (about 3 Tbsp)
1/4 cup chopped fresh dill

1. Scrub potatoes; place in a pot. Pour in enough cold water to cover by 1 inch. Add a pinch of salt; bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender, about 20 minutes.

2. Combine mustard, 1/2 tsp. lemon zest in a large bowl. Add juice and stir until blended. Slowly whisk in olive oil.

3. Drain potatoes; set aside until cool enough to handle. Using a sharp knife, remove peels. Cut potatoes into 1-inch cubes; add to bowl with shallot and dill; toss gently season with salt and pepper, if desired.




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