Lemon Mustard Potato Salad


5 pounds thin-skinned potatoes or new potatoes
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
2 tablespoons prepared hot mustard
2 teaspoons salt
1-2 cups chopped onion (to taste)
2 tablespoons chopped fresh dill
1/2 cup capers (more/less to taste)


1. Boil whole potatoes until potatoes are tender when pierced, about 20 minutes. Drain, cool, peel and cut into 1 inch pieces or leave new potatoes whole.
2. In a large bowl, mix lemon juice, olive oil, mustard, dill and salt. Add potatoes, capers and chopped onion and mix gently to coat. Serve warm, at room temperature, or chilled.


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