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We had some of our friends over for a BBQ this Memorial Day weekend and I wanted to make potato salad to serve. Having never made it, I turned to Ina for what I was sure would be a fool proof recipe. I made some minor modifications to the recipe (mostly based on what we had on hand) but it still turned out amazing! This was really tasty and well received by everyone who tried it! The only problem is that I made WAY too much and don’t know what I’m going to do with all the leftovers…
Potato Salad
Ingredients
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard I omitted this and used extra Dijon
- 1/2 cup chopped fresh dill I omitted this
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion I used yellow onion instead as that’s what I had in the kitchen
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Instructions
- 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.
