Potato Salad
Prep: 10 mins | Cook: 15 mins | Total: 30 mins | Serves: 6 to 8 servings
As summer approaches and the days grow longer, there's nothing quite like a vibrant Potato Salad to elevate your outdoor gatherings. This zesty version, inspired by Ina Garten's beloved recipe, brings a delightful twist with the addition of buttermilk and two types of mustard. Imagine the creamy, tangy goodness of a rich dressing made from mayonnaise, buttermilk, Dijon, and whole-grain mustard, enveloping tender small white potatoes that have been perfectly cooked until just fork-tender.
Freshly chopped dill and a sprinkle of black pepper add an aromatic finish, making this Potato Salad not just a side dish but a star at your next barbecue or picnic. Whether it’s a family reunion or a friendly get-together, serving this salad will surely impress your guests and leave them asking for the recipe. So grab your ingredients and get ready to enjoy a dish that’s as delightful to eat as it is to share.
Potato Salad
Instructions
Step 1
Start by washing your potatoes thoroughly to remove any dirt. Once they’re clean, chop them into evenly-sized pieces, around 1 to 2 inches each, to ensure they cook uniformly. In a large pot, combine the chopped potatoes with 2 tablespoons of salt and enough cold water to cover them by about an inch.
Place the pot over medium-high heat and bring the water to a rolling boil. Once it’s bubbling, reduce the heat to a gentle simmer and let the potatoes cook for 10 to 15 minutes. You’ll know they’re ready when they’re just tender enough to pierce with a knife without too much resistance.
After draining the potatoes in a colander, set the colander over the empty pot and cover it with a clean kitchen towel. This will allow the steam to work its magic, so let the potatoes steam for about 15 to 20 minutes. When you’re done, they should be fluffy and ready for the next delicious step in your potato salad!
Step 2
In a small bowl, start by adding the creamy mayonnaise, tangy buttermilk, and both Dijon and whole grain mustards. Use a whisk to blend these ingredients together until you achieve a smooth and creamy consistency. As you mix, sprinkle in 1 teaspoon of salt and 1 teaspoon of pepper to enhance the flavors. Finally, toss in the fresh dill for that burst of herbal goodness. Set this delightful dressing aside for a moment; it will be the star of your potato salad!
Step 3
Once your potatoes have cooled enough for you to handle them comfortably, it’s time to cut them. Depending on their size, slice the potatoes into quarters or halves, aiming for uniform pieces to ensure even mixing. Place the cut potatoes into a large mixing bowl.
While the potatoes are still warm, drizzle a generous amount of your dressing over them—this helps the potatoes soak up all that delicious flavor. Next, add in the chopped celery and red onion for a satisfying crunch, along with 2 teaspoons of salt and 1 teaspoon of pepper to enhance the taste. Toss everything together gently until the potatoes are well coated and the veggies are evenly distributed. Cover the bowl with plastic wrap and pop it in the fridge for a few hours, allowing those lovely flavors to meld together beautifully. When you're ready to serve, you’ll have a refreshing dish that’s perfect chilled or at room temperature!
Nutrition Information
calories: 332
fat: 23g
carbohydrate: 29g
protein: 4g
fiber: 5g
sugar: 3g
servingSize: 1 of 8 servings
My Tip
To ensure your potato salad has the best texture, cut the potatoes into even-sized pieces before boiling, so they cook uniformly. This way, you’ll avoid any mushy bites and keep that delightful creamy consistency when you mix in the dressing.
Leftovers
To store your potato salad, transfer it to a glass or plastic container with a tight-fitting lid and keep it in the fridge for up to three days. When you're ready to enjoy it again, gently stir in a splash of buttermilk to freshen it up, and serve it cold—no reheating needed!
Make It Your Own
For a zesty twist, try swapping the mayonnaise for Greek yogurt. It adds a creamy texture while cutting down on calories, and you can mix in a splash of lemon juice for an extra pop of freshness.
