Potato Salad (Barefoot Contessa) Ina Garten

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
  • Drain the potatoes (skins on) 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, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
  • 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 and 1 teaspoon of pepper. Toss well, cover, and refrigerate a few hours to allow the flavors to blend **.(See recipe update - introduction).
  • Serve either cold or at room temperature.
Advertisement