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Nana's Dill Potato Salad
Ingredients
Mayo
1 egg
2 tsp Smak Dab White Wine Herb Mustard
1/2 tsp sea salt
2 tsp lemon juice or white wine vinegar, plus more to season
1 cup vegetable or canola oil
Nana's Potato Salad
3 lbs baby yellow or red potatoes, cut in half
1 tbsp kosher salt
1 ½ cups Smak Dab Mayo Recipe
1/4 cup Smak Dab White Wine Herb Mustard
1/4 cup dill pickle juice, plus 1/4 cup for the dressing
freshly ground black pepper
1/2 tsp sea salt
3/4 cup red onion, finely chopped, soaked in cold water, drained and pat dry
1 cup celery, finely chopped
2/3 cup dill pickles, finely chopped, plus more for garnish
fresh chopped chives or green onion for garnish (optional)
Directions
Smak Dab Mayo
For a basic mayo, blend together egg, mustard, salt, and lemon juice in a food processor. With the motor running, very slowly drizzle in about a ¼ cup oil. Gradually add in the remaining oil in a slow and steady stream. The mayo should be thick and creamy. Season with salt and more lemon juice if needed.
Nana's Potato Salad
Place potatoes in a large pot, cover with water and add kosher salt. Bring the water to a boil over medium high heat, then reduce to medium low until the potatoes are just tender, about 10-15 minutes. Drain the potatoes well and allow to cool slightly. Cut the potatoes in to bite-sized chunks (if they aren’t already) and place in a bowl. Pour over a ¼ cup of dill pickle juice and gently fold into the potatoes. Chill for 30 minutes.
In a medium bowl, mix together mayo, mustard and remaining pickle juice. Season with salt and ¼ tsp pepper, to taste.
To the potatoes, add the red onion, celery, dill pickles, dill, and dressing. Lightly toss everything together and chill for 1 hour. Serve the salad cold and garnish with more dill and chives, if desired.
