Ina Garten, copyright 2005. We served a copykat version of these potatoes, with the Individual Meat Loaves, the meal was delightful. Didn't allow for chilling time of 3 hrs.
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- 1Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lowewr the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife.
- 2Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
- 3Allow the potatoes to steam for 15-20 minutes.
- 4Meanwhile, in a small bowl, whisk together the mayonnaise, the buttermilk(or milk or white wine), Dijon mustard, whole-grain mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper.
- 5Set aside.
- 6When the potatoes are cool enough to handle, cut them in quarters or halves, depending on their size.
- 7Place the cut potatoes in a large serving bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing).
- 8Add the celery and red onion, 2 teaspoons salt and 1 teaspoon pepper.
- 9Toss well, cover, refrigerate for a few hours to allow the flavors to blend.
- 10Serve cold or at room temperature.
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Nutritional Facts for New Potato Salad
Serving Size: 1 (1852 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2071.9
- Calories from Fat 740
- Total Fat 82.3 g
- Saturated Fat 12.3 g
- Cholesterol 63.5 mg
- Sodium 2534.4 mg
- Total Carbohydrate 311.6 g
- Dietary Fiber 33.9 g
- Sugars 34.6 g
- Protein 35.2 g