Ina Garten's Old-Fashioned Salad
"This is a simple, easy to prepare potato salad from Ina's book: "The Barefoot Contessa at Home". It's easy to make because you don't have to peel the potatoes; and it's the one she made for the 18 years that she owned the Barefoot Contessa Store."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 3 lbs small red potatoes
- salt, to taste (kosher)
- pepper, to taste (freshly ground)
- 1 cup mayonnaise
- 1⁄4 cup buttermilk (or white wine)
- 2 tablespoons mustard, dijon
- 2 tablespoons mustard, whole grain
- 1⁄2 cup fresh dill, chopped
- 1⁄2 cup celery, medium- diced
- 1⁄2 cup red onion, small-diced
directions
- Place potatoes in boiling water, then lower the heat and simmer water until potatoes are barely tender, about 15 minutes; drain potatoes and keep them warm.
- In a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole grain mustards, 1 teaspoon salt and 1 teaspoon pepper, set aside.
- When cool enough to handle, cut potatoes into salad-size pieces, into a bowl and pour enough dressing over them to moisten.
- Add the celery, red onion, 2 teaspoons salt and one teaspoon pepper.
- Toss well, cover and refrigerate for a few hours for the flavors to marry.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was fabulous! One of the very best (if not best) potato salads I've had. The flavor was so fresh. I only used 1/2 the dressing. -
This recipe mentions white wine but doesn't include it in the actual preparation. Ina's reason for adding white wine, buttermilk or milk to the mayonnaise is to make it more saucy than mayonnaise-y. I made this recipe with milk but will make it again this weekend with wine instead. I think the wine will add a certain tartness that is lacking. However, overall, it's a really delicious salad and there's a lot of room for customizing it to your exact liking!
Tweaks
-
This recipe mentions white wine but doesn't include it in the actual preparation. Ina's reason for adding white wine, buttermilk or milk to the mayonnaise is to make it more saucy than mayonnaise-y. I made this recipe with milk but will make it again this weekend with wine instead. I think the wine will add a certain tartness that is lacking. However, overall, it's a really delicious salad and there's a lot of room for customizing it to your exact liking!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
