There is something about the recipes of Ina Garten – when I make them it always is very good. This Old Fashioned Potato Salad recipe is no exception to that rule. The dressing consists of mayonnaise, buttermilk, mustard, fresh dill, and other ingredients that work together in harmony with the red potatoes. My husband thought the potatoes should be cut smaller, but it has very good flavor! I will make this potato salad again and again. This recipe is from her Barefoot Contessa At Home cookbook. I made a smaller amount since it was just for my family, using 2 lbs of potatoes instead of 3. I also reduced the amount of dressing because of that.
Old-Fashioned Potato Salad
adapted from Ina Garten Barefoot Contessa at Home (p 86)
- 2 lbs small red potatoes
- kosher salt
- 2/3 cup mayonnaise
- 1.5 oz buttermilk
- 4 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 tsp whole grain mustard
- 1/3 cup chopped fresh dill
- 1/2 cup small diced celery
- 1/2 cup small diced red onion
Place the potatoes in a large pot of water and cover with cool water. Add 2 tablespoons of kosher salt to the water and bring it to a boil. When it comes to a full boil, reduce the heat to medium low , cover, and cook for about 12 to 15 minutes. Drain the potatoes in a large colander. Off heat, place the colander over your empty pot and cover the potatoes with a clean kitchen towel and steam the potatoes for 10 minutes longer.
Meanwhile prepare the dressing. Stir together the mayonnaise and buttermilk, Dijon and whole grain mustard, dill, salt, and pepper. Set aside.
Chop the celery and onion.
When the potatoes are cool enough to handle, cut them into halves and quarters (or smaller if you desire). Place them in a large bowl. Add the celery and onion to the potatoes and pour the dressing over the potatoes. Stir to combine the potato salad. Taste and adjust the seasonings (salt and pepper). Cover and refrigerate for a few hours before serving.
Next time I will make additional dressing to add to the potato salad, because it does absorb into the potatoes as they sit.