A Yummy Potato Salad!
It’s time to share a new favorite summer recipe of ours! I made this potato salad for our July 4th celebration and it was a big hit. It’s tweaked a bit from Ina Garten’s Barefoot Contessa at Home cookbook.
Ingredients:
-3 lbs. small red potatoes, skin on
-Kosher salt
-1 cup of good mayonnaise (I use Follow Your Heart Soy Free Vegenaise, non-dairy mayo)
-1/4 cup buttermilk, milk, or white wine (I make my own dairy-free buttermilk by adding 3/4 teaspoon white vinegar to 1/4 cup of almond non-dairy milk or a milk of your choice. Stir to combine. Let it rest for 5-10 minutes before using.)
-2 tablespoons Dijon mustard
-2 tablespoons whole-grain mustard
-1/2 cup chopped fresh dill (I used 1/2 teaspoon dried dill)
-Freshly ground black pepper
-1/2 cup medium-diced celery
-1/2 cup small-diced red onion
How To:
Place potatoes and 2 tablespoons salt in a large pot of water. Bring to a boil, lower the heat and simmer 10-15 min. 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, off the heat, and cover with a clean, dry kitchen towel. Let them steam for 15-20 minutes until tender but firm.
In a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 teaspoon salt, and 1 teaspoon pepper. When you can handle the potatoes, cut them into quarters or halves. Place cut potatoes in a large bowl and pour dressing over them. Add the celery and red onion, 2 teaspoons salt and 1 teaspoon, pepper.
Toss well, cover and refrigerate for a few hours to allow the flavors to blend.
So yummy. Very enchanting.
Try it for yourself and stay enchanted!