Labor 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)
- 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
- 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.
- 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 to coat them completely.
- 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.
With the 4th of July this weekend I bet a lot of you are pulling out the grills, dusting off the camping stuff from Memorial Day and getting ready to enjoy a long weekend with family and friends. Here in Park City it has been hotter than the surface of the sun for two weeks straight- a cool 90+ every day! I can’t stand the thought of turning on the stove inside my house so we have been doing a lot of grilling outside. I have a few fans going all the time in the house and I feel like it is doing nothing! If you’re reading this post and you’re near the ocean, please stop what you’re doing and go swimming for me. right. now. thanks. This recipe is great for camping or at home on your grill. Feel free to switch up the hot sauce for your favorite variety. But most of all have a wonderful holiday weekend! Enjoy!
Spicy Campfire Corn (Serves 4 people)
- 4 ears of corn, shucked
- 2 tablespoons butter
- 2 or more tablespoons hot sauce such as Tapatio, Cholula or Tabasco
- Salt and Pepper to taste
- Place two pieces of corn side by side on a piece of tinfoil. Place 1 Tablespoon of butter evenly across the two pieces of corn. Drizzle 1 tablespoon hot sauce and season with salt and pepper. Repeat with the other two ears of corn.
- Bring the tinfoil sides together and roll down to make a pocket. Place on the grill or campfire for 7-10 minutes. Flip and cook another 5-7 minutes. Carefully check the pocket to see if corn is tender/golden brown. If you hear the corn starting to pop, flip the packet or turn down the heat.
- Remove the corn pocket from the heat and allow it to sit closed for 5 minutes. This will allow the corn to steam a little longer and trap in all the flavor. When ready to serve remove the corn from the foil and enjoy!
Why do I always feel like I need a weekend to recover from my weekend? Busy weekends make for exhausting Mondays! We just took an amazing long weekend in Napa! It was so much fun and we drank so much wine… we took advantage of the fact that you can start wine tasting at 10am! I can’t wait to share some of my favorite wineries and pictures with you! A few of the wineries were pulling in their first grapes for harvest while we were there. Did you know the wineries pick all the grapes by hand? Hard work! I will have an exciting wine Wednesday for you this week! Check out some our amazing views in St Helena! This recipe for Caesar potato salad with sugar snap peas is one of my favorite ‘old school’ recipes from a June 2009 Bon Appetit It’s a classic! I am not a huge fan of heavy mayonnaise based potato salads in the summer (or ever) especially when its hot! This is a wonderful light option, with the crispy crunch from the sugar snap peas and radish its a fantastic side with steak, burgers, chicken- It will become your new BBQ staple! I also wanted an excuse to use my new mandolin- It makes slicing and cutting so simple! You can use a sharp knife or the side of a cheese grater to slice the radishes but a mandolin makes it a breeze! Caesar Potato Salad with Sugar Snap Peas
- 1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red skinned and purple), cut crosswise into 1/2-inch-thick slices
- 8 ounces trimmed sugar snap peas
- 1 bunch radishes, trimmed, sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or finely chopped
- 1/2 cup freshly grated Parmesan cheese
- Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just fork tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. (I usually steam the peas separately so I can run them under cold water after steaming. This stops the peas from over cooking and keeps them bright green and crisp- either method works!)
- Whisk olive oil, lemon juice, Dijon mustard and garlic together in a small bowl. Whisk in Parmesan. Season with salt and lots of pepper.
- Add dressing to potato mixture; toss to coat.
- Season with more salt and pepper to taste, if desired. Serve warm or at room temperature. Enjoy!
Recipe from Bon Appatit, June 2009