Ina Garten's Potato Salad
 Total Time |
|---|
| 35 minutes |
Ingredients
- 3 lbs small white potatoes
- 2 Tbsp salt
1 cup mayonnaise
0.25 cup buttermilk
2 Tbsp Dijon mustard- 2 Tbsp whole-grain mustard
0.5 cup dill- 1 tsp salt
- 1 tsp pepper
0.5 cup celery
0.5 cup red onion- 2 tsp salt
- 1 tsp pepper
Cookware
- 1 large pot
- 1 colander
- 1 clean kitchen towel
- 1 small bowl
Instructions
Step 1
Place the small white 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 just slightly tender when pierced with a knife.
Step 2
Drain the potatoes into a colander. Set the colander over the empty pot and cover it with a clean kitchen towel. Allow the potatoes to steam for another 15 to 20 minutes, until they’re tender but not mushy.
Step 3
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.
Step 4
When the potatoes are cool enough to handle but still warm, cut them into bite-size chunks. Place the cut-up potatoes in a large bowl and immediately pour the dressing over them. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss until the dressing coats every bite. Cover the bowl and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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