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.