1 bunch dill, coarsely chopped
2 cloves garlic, peeled
2 teaspoons dijon mustard
1 tablespoon wholegrain mustard
1 teaspoon lemon zest and juice of half a lemon
11/2 tablespoons honey
1/4 cup (60ml) apple cider vinegar
4 tablespoons extra virgin olive oil
1 teaspoon sea salt
1.25 kg baby new potatoes, halved
lemon wedges to serve
Insert Mini bowl with Mini Mulitblade and dill, garlic, mustards, lemon zest and honey.
Press PULSE for 3 seconds. Scrape down sides and repeat until finely chopped
Add apple cider vinegar and lemon juice and remove measuring cup from lid.
Select STIR SPEED 8 and allow sauce for process for 30 seconds before slowly drizzling the oil through the feed shoot.
Add salt and press QUICK STIR to mix through. Use immediately or store in a sealed jar or container in the refrigerator for 1 week.
To make the potato salad, place potatoes into the LOWER STEAMER BASKET and fill the bowl to the 0.7L STEAM WATER LINE. Cover with the lid and select 100C/ 15 minutes and press START.
Check potatoes and if it needs longer, repeat cook mode and add 10 minutes. Cool potatoes to room temperature and toss through honey, mustard and dill sauce. Serve with a lemon wedge.