I’ve always been a fan of Ina Garten (aka the Barefoot Contessa). Her recipes are simple, but always delicious. Her potato salad recipe is one of my favorites.
Barefoot Contessa’s potato salad doesn’t get all its creaminess like most from mayonnaise, but it also gets from buttermilk. Fresh dill adds a brightness that just tastes like summer. Because my grandma made it that way, I sometimes throw in some chopped hard-boiled eggs.
Cuisine: American
Prep time: 20 minutes plus time to chill
Cooking time: 10 to 15 minutes
Total time: 30 to 35 minutes plus time to chill
Servings: 8
ingredients
- 3 pounds small white potatoes
- 1 cup mayonnaise (I use Hellman’s Real Mayonnaise)
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1/2 cup chopped fresh dill
- 3 teaspoons salt (divided)
- 2 teaspoons freshly ground black pepper (divided)
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
This is how you make it:
- Boil the potatoes in salted water for about 10 to 15 minutes. Drain well and return to the pot. Cover with a lid or tea towel and let them steam while you prepare the other ingredients.
- In a bowl, combine the mayonnaise, buttermilk, Dijon mustard, whole wheat mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper. Beat to combine.
- When the potatoes are cool enough to handle, peel (if desired) and cut into halves or quarters (depending on size). Put the potatoes in a bowl.
- Pour over the dressing and toss.
- Add the celery, onion, 2 teaspoons salt (or to taste) and 1 teaspoon pepper (or to taste). Throw well. Refrigerate for at least 30 minutes and up to a few hours before serving.
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