Sunday, July 3, 2016

Potato salad

To celebrate 4th of July, we are making a standard Ina Garten potato salad.

Place 3 lbs of cut 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 1 c mayonnaise, 1/4 c buttermilk, 2 T Dijon mustard, 2 T whole grain mustard, 1/2 c dill, 1/4 t celery seed, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

  • While the potatoes are still warm, pour enough dressing over them to moisten. Add 1/2 c 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.

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