Salads

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Ina Garten's Potato Salad

Difficulty:Easy

Ingredients

  • ■   Pommery Mustard de Meaux
  • ■   4 oz ground black peppercorns

Description

3 pounds small white or red potatoes Kosher salt 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons Dijon mustard 2 tablespoons Pommery Mustard de Meaux 1/2 cup chopped fresh dill Freshly ground black peppercorns 1/2 cup chopped celery 1/2 cup chopped 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. Recipe adapted from Ina Garten and food network.com

  • 1. Place the potatoes and 2 tablespoons of salt in a large pot of water.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Set aside.
  • 6. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
  • 7. Place the cut potatoes in a large bowl.
  • 8. While the potatoes are still warm, pour enough dressing over them to moisten.
  • 9. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper.
  • 10. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
  • 11. Serve cold or at room temperature.
  • 12. Recipe adapted from Ina Garten and food network.com

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