Lemon dill potato salad

Time 30 minutes
Yields Serves 6 to 8
Lemon dill potato salad



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


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.


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

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

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