Dilled potato salad

 
                            Dilled Potato Salad
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Egg yolks -- room temperature
    1      Tablespoon    Dijon mustard
    1      Tablespoon    Wine or cider vinegar
    1      Cup           Light olive oil
      1/2  Cup           Vegetable oil
                         Salt and pepper -- fresh grnd.
      2/3  Cup           Fresh dill -- minced
    6      Pounds        New potatoes
                         boil/peel/dice
      2/3  Cup           Sweet red onion -- fine chop
                         Fresh dill sprigs -- opt'l
 
     Combine yolks, mustard and vinegar in processor or blender and mix
 until thick and smooth, about 2 mins. With machine running, gradually
 add oils through feed tube in slow steady stream, stopping machine
 occasionally to be sure oil is being absorbed (add 2 tbsp. very hot
 water if mixture begins to separate), until mayonnaise is very thick.
 Season with salt and pepper. Transfer to large container and blend in
 dill, Gently fold in potatoes and onion, coating well. Refrigerate
 overnight. Garnish with fresh dill sprigs. Source:  Bon Appetit/July
 1981.
 
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