Because I didn’t grow up with classic potato salads, I couldn’t understand the appeal until I started making a heavily herbed and thoroughly mustard-ed dressing recipe myself. This style of potato salad is punched up with acidity to make it more refreshing and less bland on the palate.
In the past I have made a vinaigrette, but instead this recipe uses an egg yolk to make a creamier dressing. Try and find a nice and piquant grain mustard, you should be able to feel a gentle burn on the tongue.
Grain Mustard and Dill Potato Salad(serves 4)
Wash the potatoes and place in a large saucepan. Cover with cold water by at least an inch. Bring to a gentle boil and boil gently for 15 minutes. Check to see if the potatoes are done, this can be easily done by poking one with a paring knife. If it is done the potato will slide off the knife easily. If not, cook for another 3 minutes before checking again. Once cooked, drain the potatoes and plunge into ice water for 10 minutes to cool down. Dry the potatoes and set aside.
Combine the Dijon, egg yolk, lemon zest, and salt in a medium bowl, whisk to combine. Add the olive oil, drop by drop, while whisking until combined. Whisk in the lemon juice and grainy mustard. Taste and add salt and freshly ground pepper to taste
Cut the potatoes in quarters and toss with the dressing and herbs. Use your hands to toss the potatoes gently in the dressing. Refrigerate until you are ready to eat. (If you don't like it as saucy remove all the potatoes once coated and discard excess dressing before refrigerating.)