Lemon-Dill Potato Salad

[b-man]

Lemon-Dill Potato Salad


Makes about 2 pounds.

Ingredients:

Vinaigrette:

4 1/2 tablespoons freshly squeezed lemon juice (juice of 1 1/2 medium lemons)
3/4 tablespoon finely minced lemon zest (zest of 1 medium lemon)
3/4 tablespoon whole-grain mustard
1 1/2 teaspoons granulated sugar
3/4 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
6 tablespoons olive oil

Potato Salad:

2 pounds small red bliss potatoes, washed and cut into quarters
1 to 2 tablespoons garlic olive oil
• salt and freshly ground black pepper, to taste
1 large roasted red bell pepper, diced*
1 stalk celery, finely diced
3 to 4 green onions, ends trimmed, cut into 1/4-inch thick slices
3 tablespoons chopped fresh dill


Preheat oven to 400ºF.

1. For the Vinaigrette: Combine the lemon juice, zest, mustard, sugar, Worcestershire sauce, salt, and pepper in the bowl of a mini-food processor; pulse to combine. With the motor running, add the oil in a slow steady stream until creamy and emulsified. Taste, and adjust the seasoning with salt and pepper.

2. For the Potato Salad: Toss the potatoes with the garlic olive oil, salt, and pepper. Arrange on a baking sheet in a single even layer, then roast in the preheated oven until tender when pierced with the tip of a knife, about 30 minutes.

3. Remove the potatoes from the oven; transfer to a large bowl and toss with the vinaigrette while the potatoes are still warm. Allow to cool.

4. Add the bell pepper, celery, green onions, and dill and toss to combine. Taste and adjust the seasoning with salt and pepper. Serve warm, cold, or at room temperature.

*To Roast Peppers: Char the pepper over a gas flame on the stove or under the broiler, turning to ensure the skin blisters evenly. Place the blistered pepper in a covered container or in a bowl covered with plastic wrap and cool. When cool enough to handle, peel off the dark skins. Cut the pepper in half lengthwise and remove the seeds. Pat dry and set aside until needed. To save time, purchase a jar of roasted red peppers. Drain the peppers well and pat dry with paper towels before using.

B-man