This is another Lemonade recipe of classic potato salad with dill and a mimic of French mayonnaise mix.
- 2 pounds fingerling potatoes, scrubbed
- 1/4 cup olive oil
- salt and pepper
- 1/2 cup lemon-saffron vinaigrette
- 1/2 cup plain Greek yogurt
- 2 Tbs chopped fresh dill
- 1 large shallot, thinly sliced
Ingredients for the lemon-saffron vinaigrette:
- large pinch of saffron threads
- 2 Tbs hot water
- 1 large egg yolk
- 1 tsp Dijon mustard
- juice of 1 lemon
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 3/4 cup olive oil
- Preheat the oven to 400 degrees F.
- Put the potatoes in a large baking pan. Drizzle with oil. Coat evenly and season with salt and pepper. Roast for 25-30 minutes till golden on the outside and tender when pierced with a knife. Shake the pan from time to time. When done, set the potatoes aside to cool. Potatoes can be prepared in advance and refrigerated.
- In a small bowl, combine saffron with hot water. Allow it to sit for a few minutes.
- In a blender, combine egg yolk, mustard, lemon, turmeric, saffron (with the water), salt and pepper. Blend on medium speed for a few seconds, then reduce to low. Slowly add the oil until emulsified. Add a Tbs of water to thin out if needed.
- Slice the potatoes into 1/2 inch pieces and put into a mixing bowl. Add the vinaigrette, yogurt, dill and shallot. Toss to evenly combine. Season with salt and pepper. Serve chilled or warm.
- Keep leftover vinaigrette in an airtight jar and refrigerate for up to 3 days.
I used the leftover vinaigrette to make an egg salad and tossed it into cooked quinoa with a little scallion. It works beautifully!