Recipe courtesy of Danny Boome

Lemon-Dill Potato Salad

Name: Lemon-Dill Potato Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 3 pounds medium baby new potatoes, unpeeled, quartered; 1 cup frozen green peas; 3/4 cup finely chopped red onion; 2 tablespoons freshly chopped fresh dill; 2 tablespoons chopped fresh chives; 1 cup mayonnaise; 2 tablespoons fresh lemon juice; Coarse salt and freshly ground black pepper

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 servings

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Ingredients

3 pounds medium baby new potatoes, unpeeled, quartered

1 cup frozen green peas

3/4 cup finely chopped red onion

2 tablespoons freshly chopped fresh dill

2 tablespoons chopped fresh chives

1 cup mayonnaise

2 tablespoons fresh lemon juice

Coarse salt and freshly ground black pepper

Directions

Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.