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Simple salad recipe from Ina Garten. Easy to make and yummy!

Prep Time      : 10  mins
Inactive Time :  5   mins
Total Time      : 15 mins

Servings      : 6 to 8


·         3 pounds small white potatoes
·         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


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, 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.
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 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.

Recipe from foodnetwork.com

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