I scribbled down this recipe while watching Ina Garten, Barefoot Contessa, one day on the foodnetwork. She is one of my favorites! A lot of her recipes are made with classic, every day ingredients and this potato salad is the perfect example of just that.
This potato salad is like no other I've ever tried. When I think potato salad, I usually think of mushy potatoes drowning in mayo and mustard - which is why I usually would say I don't like it. But this recipe is one I'll make as a side any time of year. This warm potato salad is simple, with few ingredients, giving it a classic potato taste you'll love. If you like potatoes, you've got to try:
Ina's Potato Salad
- 3 pounds small white potatoes ( I prefer/use Yukon Gold as they are much waxier and hold together very well when cooked)
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 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.