“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.”
READY IN:
1hr
YIELD:
1 large serving bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Allow the potatoes to steam for 15-20 minutes.
  4. 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.
  5. Set aside.
  6. When the potatoes are cool enough to handle, cut them in quarters or halves, depending on their size.
  7. 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).
  8. Add the celery and red onion, 2 teaspoons salt and 1 teaspoon pepper.
  9. Toss well, cover, refrigerate for a few hours to allow the flavors to blend.
  10. Serve cold or at room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: