Potato Salad (Barefoot Contessa) Ina Garten

Submitted by Manami

"Really tasty mustardy flavor. Ina Garten, 2006. Didn't allow for chill time.Update: 12/03/2008 - after much deliberation as to how to do this, I decided to warn those of you who are going to make this recipe - to ignore the 2 teaspoons of salt that the recipe says to add just before you toss the salad; also, I think you should only use 1-1/2 T of salt when boiling the potatoes for the salad. Better to add salt than to have too much! OK Lauralie? :)"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8

ingredients

• 3 lbs small white potatoes (skins on)
• kosher salt
• 1 cup mayonnaise
• 1⁄4 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 1⁄2 cup chopped fresh dill (if using dill, taste your salad for correct seasoning) or 1/2 cup chopped parsley (if using dill, taste your salad for correct seasoning)
• fresh ground black pepper
• 1⁄2 cup chopped celery
• 1⁄2 cup chopped red onion
• 1 pinch crushed red pepper flakes (optional)

directions

1. 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.).
2. 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.
3. Allow the potatoes to steam for 15-20 minutes.
4. 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.
5. Set aside.
6. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
7. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.
8. 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).
9. Serve either cold or at room temperature.

Reviews

[Megohm]

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!

 

[heatherhalewilson]

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.

 

[lauralie41]

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.

 

[Robyn]

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.

 

[dbowbyes]

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