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Dilled Potato Salad
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
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3 Egg yolks -- room temperature
1 Tablespoon Dijon mustard
1 Tablespoon Wine or cider vinegar
1 Cup Light olive oil
1/2 Cup Vegetable oil
Salt and pepper -- fresh grnd.
2/3 Cup Fresh dill -- minced
6 Pounds New potatoes
boil/peel/dice
2/3 Cup Sweet red onion -- fine chop
Fresh dill sprigs -- opt'l
Combine yolks, mustard and vinegar in processor or blender and mix
until thick and smooth, about 2 mins. With machine running, gradually
add oils through feed tube in slow steady stream, stopping machine
occasionally to be sure oil is being absorbed (add 2 tbsp. very hot
water if mixture begins to separate), until mayonnaise is very thick.
Season with salt and pepper. Transfer to large container and blend in
dill, Gently fold in potatoes and onion, coating well. Refrigerate
overnight. Garnish with fresh dill sprigs. Source: Bon Appetit/July
1981.
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