Lemon Dill Potato Salad

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Los Angeles Times


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1 3/4 pounds red potatoes, unpeeled, diced into 1/2-inch cubes

1/3 cup mayonnaise

1/3 cup crème fraîche

1/3 cup diced celery

2 tablespoons plus 2 teaspoons whole grain mustard

1 teaspoon fresh lemon juice

1/3 cup finely chopped red and yellow bell pepper

1 tablespoon plus 1 teaspoon fresh dill


White pepper

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