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dressing fresh squeezed lemon juice eggs water olive oil capers Salad potatoes kosher stalks celery scallions
Viewed: 19 - Published at: 2 years agoIngredients
- FOR THE DRESSING:
- 6 Tablespoons Fresh Squeezed Lemon Juice
- 1/4 cups Dijon Mustard
- 4 whole Hard Boiled Eggs, Quartered
- 2 Tablespoons Water
- 1/4 teaspoons Pepper
- 1/2 cups Olive Oil
- 6 Tablespoons Capers, Drained And Roughly Chopped
- 1/4 cups Chopped Fresh Dill (or Substitute About A Tablespoon Dried)
- FOR THE SALAD:
- 3 pounds Waxy Yellow Or White Potatoes, Peeled And Diced 3/4"
- 2 teaspoons Kosher Or Sea Salt, Divided
- 2 stalks Celery, Diced
- 1 cup Shelled Peas, Fresh Or Frozen
- 6 whole Scallions, Thinly Sliced, With Dark Green Parts Reserved For Garnish
Method
- In a blender or food processor, combine lemon juice, mustard, eggs, water, and a few grinds of pepper until smooth. With machine running, drizzle olive oil in until dressing is thick and smooth. Pour into a bowl and stir in capers, dill, and salt and pepper to taste. The capers are salty, so you won't need much salt, if any. Refrigerate until needed (can be made ahead).
- Put potatoes into a large pot and cover by a couple inches with water. Bring to a boil over high heat then stir in 11/2 teaspoons salt. Reduce heat to a gentle boil (medium high) and cook 5 to 10 minutes more, until potatoes are just tender. Check potatoes often if they aren't ready after 5 minutes, to avoid overcooked potatoes and a mushy potato salad.
- Drain potatoes and rinse with cold water. Spread on a rimmed baking sheet, sprinkle with remaining salt and a little pepper, and refrigerate to cool.
- To assemble the salad, add potatoes, celery, peas, and white and light green scallion slices to a large bowl. Add dressing and fold gently to combine. Garnish with scallion tops and any extra dill.
