Dill Potato Salad

IMG_5006Labor Day… the last hurrah of summer. I love fall so much, with the cool air, changing leaves and football season, but it always makes me sad when Labor Day rolls around because it means summer is really over. Potato Salad feels like a summer dish, something you make for BBQs and beach picnics, but this recipe calls for lots of fall produce, so why not soak up the last weekend of summer with this creamy dill potato salad. I had seen this recipe a while back in one of my favorite Ina Garten cookbooks and I am glad that I tried it! The comb of dill, buttermilk and crunchy celery make this salad super flavorful. Its really easy to prepare and it makes enough to serve 8-10 people easily, so its great for a crowd. Hope you enjoy the long weekend with family, friends and good food! Cheers.

Ina Garten’s Dill Potato Salad (Serves 8-10)

Ingredients:

  • 3 pounds small white potatoes
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • Freshly ground black pepper
  • Kosher salt

Directions:

  1. 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, and place the potatoes back in the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  2. 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.
  3. 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 to coat them completely.
  4. 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.
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