Dill Mustard Potato Salad
|Chicken stock||2 Liter (8 Cups)|
|Baby new potatoes||2 Pound, unpeeled and scrubbed (1 Kilogram)|
|Vegetable oil||180 Milliliter (3/4 Cup)|
|Egg||1 (At Room Temperature)|
|Dijon mustard||60 Milliliter (1/4 Cup)|
|Fresh dill/2 teaspoons dried dill||45 Milliliter, finely chopped (3 Tablespoons)|
|Red wine vinegar||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Sour cream||125 Milliliter (1/2 Cup)|
|Celery stalks||3 , thinly sliced|
|Onion||1 , thinly sliced|
|Chives||1 Teaspoon, chopped (To Garnish)|
1 In a pan, combine stock and potatoes.
2 Bring to a boil over high heat.
3 Lower the heat and cook potatoes just until tender.
4 Drain immediately and rinse with cold water to cool.
5 In a food processor or blender combine 1/4 cup (60 mL) oil with the egg, mustard, dill, vinegar, lemon juice and pepper.
6 Blend until mixture is slightly thickened, about 10 seconds.
7 With machine running, slowly pour in the remaining oil in a thin, steady stream.
8 Mix well.
9 Add sour cream and blend for 3 seconds to combine.
10 Slice potatoes into quarters.
11 In a salad bowl, arrange the potatoes with celery and onion.
12 Pour in the dressing and fold through the salad.
13 Cover and refrigerate until ready to serve.
14 Serve chilled, garnished with chives.