by Natalie
8. July 2009 18:23
Not quite in time for your 4th of July picnic, but if you’re looking for a no frills, basic potato salad to bring to your next summer bbq, look no further! I really love the way she suggests cooking the potatoes. They come out perfect every time. I questioned the amount of dill here (seems extreme), but I gave it a go, and it really gives the salad a fresh flavor.This time I added bacon, which was delicious. Next time I’m going to add some finely chopped sun dried tomatoes.
*this can totally be made the day before – just leave out the bacon if you want it to be crispy.
Ingredients
- 3 pounds small white potatoes (I used baby red this time)
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard (I actually have coarse ground Dijon mustard, so I just used 4 TBS)
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill (I know this seems like a lot, but it really doesn’t overwhelm the final product –don’t use dried)
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- optional: crispy bacon to sprinkle on top
Directions
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, depending on their size, 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, depending on their size. Don’t forget about them or they could overcook –like mine almost did!
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 them to moisten. Add the celery and red onion, 2 teaspoons of salt (I’d start out with just 1 tsp and then check the taste) 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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