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How to Make the Best Mustard Seed and Dill Potato Salad Ever [Recipe]

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This delicious potato salad is made with homemade mayonnaise. I know it’s tempting to buy commercial mayonnaise, but once you make your own, there will be no turning back. It’s easier than you think and much healthier!  Use waxy potatoes such as baby potatoes, Yukon Gold Potatoes, Russet Potatoes, Red Rascal or Kipfler Potatoes for best results.  Potato salad improves with flavor over time so you can prepare it 1 – 2 days before you wish to serve it and it can be enjoyed within 5 days of preparing.

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1. Ingredients


   2 kg any waxy potato

   3 – 4 garlic cloves

   2 tablespoons of salt to boil     the potatoes

   3 tablespoons finely chopped dill

   1 whole egg

   2 egg yolks

   1 tbsp Dijon mustard

   1 tbsp lemon juice

   ½ cup of coconut oil

   ½ cup olive oil

   1 tbsp greek yogurt or sour   cream

   1 tablespoon seeded mustard

 salt and pepper to taste


2. Instructions


  1. Cut the potatoes in chunks and add to a pot of salted boiling water along with the garlic cloves and salt to cook.
  2. Drain the cooked potatoes and place into a large serving bowl.
  3. Combine the eggs, mustard & lemon juice in a food processor
  4. Melt the coconut oil just until it liquifies.
  5. Slowly pour the coconut & olive oil into the mixture in the food processor while increasing the processor’s speed
  6. Once the mayo mixture has emulsified add the Greek yogurt, salt & pepper
  7. Add the chopped dill, mustard seeds, mayonnaise, and salt and pepper to the potatoes.
  8. Carefully mix until all of the ingredients have combined.
  9. Cover the bowl with cling wrap and place into the fridge until ready to enjoy




Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

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