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I love this recipe, made it tonight from Ina's cookbook. I use about half the salt in the boiling water that the recipe calls for, and let people add salt if desired afterwards. I also omit the dijon and use all grainy mustard, because we like the texture so much, and use green onions instead of red onions. I love this recipe because it isn't globby and overwhelmed by mayonnaise, and the dill adds a really fresh taste. Thanks for sharing!
Excellent and fairly easy - however I completely agree with the review by Manami to reduce the amount of salt. If you use the salt called for the potato salad is overwhelmingly salty.
I would have enjoyed this potato salad a lot more without the salty flavor. I used about 1 tablespoon of salt in the water to boil the potatoes and the teaspoon of salt in the dressing mixture. If I had added the additional 2 teaspoons of salt when adding the celery and onion we would not have been able to eat the potato salad. Mixed often while in the refrigerator and about 2 days later the dressing flavor came thru without so much of the salty flavor. Loved the grainy mustard and the potatoes with the skin on. Letting the potatoes steam for a 15-20 minutes made them tender and very nice. A very nice salad to serve to company. Made and reviewed for the Celebrity Chef forums Special Ingredient Tag Game.
I was just about to post this and found it so here is a review! We really liked this salad, I also used red potatoes, otherwise followed the recipe exactly, the dill flavor is pretty strong, the only change I would make is to MAYBE cut back on the dill, but other than that this recipe is very good and will be my potato salad recipe from now on.
Used red potatoes and dill. Wasn't sure about all the mustard but after a couple of hours in the fridge the flavours blended well and it was the hit of my dinner. Very tasty. Worth the extra effort of cooking the potatoes. Doubled the recipe(I served 10 adults) barely any leftovers. Lynn B Sep 9/07