Perfect potato salad

Potato salad is your lifesaver when you need to quickly prepare a delicious, nutritious, and unpretentious dish. Our potato salad recipe is perfect and versatile: the neutral taste of potatoes is complemented by the spicy taste of Dijon mustard, light lemon sourness, and freshness of young dill, and it will suit both as a side dish and as a separate dish.

Ingredients

• 1 egg yolk
• 1 teaspoon of sugar
• 1 tablespoon of Dijon mustard
• 1 tablespoon of mustard with whole grains
• 100 ml of refined vegetable oil
• juice of half a lemon
• 800 g of potatoes.
• Choose a variety that does not boil too much during cooking, but is not very watery.
• 3 large pickled cucumbers, cut into cubes
• 2 stalks of celery, cut into pieces
• a good handful of chopped fresh dill
• green onions that are not very coarsely chopped

Directions

1. Peel the potatoes and cook until cooked, but do not overcook. Potatoes must be whole.
2. Cut the potatoes into medium-sized cubes and mix in a salad bowl with cucumbers, celery, dill, and green onions.
3. Using a whisk, mixer or blender, beat the egg yolk, sugar, and both mustard and lemon juice (for 1-2 minutes). Very slowly add the oil and continue beating until the sauce is smooth and creamy. Add salt and pepper.
4. Gently mix the salad with the sauce.