Do you have an end-0f-summer cook out to go to this weekend? Maybe a potluck to attend? Well, this potato salad is perfect for your next party or gathering. With football season right around the corner this would make a great addition to your next tailgating party.
Can you go wrong with a recipe from Ina Garten? Probably not. I can’t think of a single thing that I’ve made from one of her six (or is it seven?) books that haven’t worked or didn’t taste just amazing.
I always feel like I’m going to be in good shape if I pull one of her books off the bookshelf, roll my sleeves up and follow one of her recipes. Her recipes always seem to have a hidden safety net of sorts.
So, I did take this to a dinner party to accompany grilled steaks. As you can imagine, the adults loved it. The kids? Not so much.
My husband finished it off the next day at work.
Are you ready to begin? Let’s get started.
You’ll need 3 lbs of red potatoes. Simply place the potatoes along with 2 tbsp of salt into a large stock pot and bring to a boil. Then lower the heat and simmer for 10-15 minutes or until the potatoes are just tender when pierced with a fork. Drain the potatoes, cover with a clean, dry towel and set over the empty pot. The potatoes will steam while covered (about 10-15 minutes).
Meanwhile make the dressing. In a small bowl, whisk together the 1 cup mayonnaise, 1/4 cup of buttermilk, 2 tbsp Dijon mustard, 2 tbsp whole grain mustard, 1/2 cup of dill, 1 tsp of Kosher salt, and 1 tsp of fresh ground black pepper. Whisk together until combined.
Here’s a look at the dressing after all of the ingredients have been whisked together, which took just a minute to do.
When the potatoes are cool enough to handle, slice them in half and place them into a large bowl. If they are large, you may want to cut them into quarters.
Pour the dressing that you made over the still-warm potatoes. Add a 1/2 cup each of chopped celery and red onion, 2 tsp of Kosher salt and 1 tsp of black pepper. Toss well, cover and refrigerate to allow the flavors to blend. You can serve cold or at room temperature.
I garnished the finished potato salad with a little chopped, red onion and additional chopped dill.
Adapted from a recipe by Ina Garten
3 lbs small potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tbsp Dijon mustard
2 tbsp whole-grain mustard
1/2 cup fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Yield: 6 to 8 servings