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Recipe: Lemon dill potato salad

Total time: About 30 minutes

Servings: 6 to 8

Note: From chef Todd Barrie of Upstairs 2. This recipe is best if made a day in advance. Reserve extra mayonnaise for another use.

Mayonnaise

1 egg

1 tablespoon fresh lemon juice

1 cup olive oil

1/8 teaspoon pepper

1/2 teaspoon salt

In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil and process until the mixture thickens. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using (best if used within 24 hours). This makes 1 cup mayonnaise.

Potato salad

1 3/4 pounds red potatoes, unpeeled, diced into 1/2-inch cubes

1/3 cup mayonnaise

1/3 cup crème fraîche

1/3 cup diced celery

2 tablespoons plus 2 teaspoons whole grain mustard

1 teaspoon fresh lemon juice

1/3 cup finely chopped red and yellow bell pepper

1 tablespoon plus 1 teaspoon fresh dill

Salt

White pepper

1. Bring a large pot of salted water to a boil. Add the diced potatoes and bring to a simmer (it should not come to a rapid boil) and cook until the potatoes are slightly tender, about 6 to 8 minutes. Drain the potatoes, put them on a sheet pan and place the pan in the refrigerator to dry.

2. Mix together the mayonnaise, crème fraîche, celery, mustard, lemon juice, chopped pepper and dill. Fold in the potatoes and season to taste with the salt and white pepper.

Each of 8 servings: 198 calories; 3 grams protein; 21 grams carbohydrates; 2 grams fiber; 11 grams fat; 3 grams saturated fat; 13 mg. cholesterol; 177 mg. sodium.

Copyright © 2015, Los Angeles Times
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