Place carrots, butter, ginger, and brown sugar in medium saucepan
Pour in just enough water to almost cover the carrots
Cook over medium-high heat, covered, for 30 minutes
Remove from heat when all water is absorbed and carrots are carmelized to a golden brown color.
If you're serving this dish with rice or pasta, it will go further. We've eliminated many of the starches at our meals, so we pair these carrots with something light like salmon or a chicken breast. Also, 1/2 cup of water is typically plenty even though it may not cover the carrots.
Cook potatoes in boiling water to cover about 10 min. until tender.
Rinse with cold water and drain.
Place in large bowl. STIR in mayonnaise, mustard, celery, onion, eggs, sugar,
dill, salt and pepper; mix well.
Chill 1 hour before serving. Stir.
You can make this gluten-free by using a gluten-free mayonnaise and mustard. What a great dish for summer! Potato salad is a favorite around our house in the summer! The original recipe doesnʼt call for dill, but weʼve used it in another dijon mustard potato salad and itʼs a nice addition.