recipes barefoot contessa

Potato Salad (Serves 6 to 8 )

Copyright 2006, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
¼ cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
½ cup chopped fresh dill
Freshly ground black pepper
½ cup chopped celery
½ 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 quarter or 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.