Recipe by Manami
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.
Top Review by Velouria
Just made this out of my Barefoot Contessa at Home cookbook. It's sooo delicious! I didn't have fresh dill, but I didn't want to NOT make it because of that, so I used a good amount of dried dill instead, and it's still great. I can only imagine it tastes even better with the fresh. Used some dry vermouth for the white wine. I'll definitely add this to my favorites!
- 3 lbs small red potatoes
- kosher salt
- 1 cup good mayonnaise (Hellmans)
- 1⁄4 cup buttermilk or 1⁄4 cup milk or 1⁄4 cup white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1⁄2 cup chopped fresh dill
- fresh ground black pepper
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped red onion
Directions See How It's Made
- Place 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.
- 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 15-20 minutes.
- Meanwhile, 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.
- Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or halves, depending on their size.
- Place 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).
- Add the celery and red onion, 2 teaspoons salt and 1 teaspoon pepper.
- Toss well, cover, refrigerate for a few hours to allow the flavors to blend.
- Serve cold or at room temperature.