by Ina Garten
INGREDIENTS:
3 pounds small red potatoes ( I used all Yukon gold today) | Kosher salt | 1 cup good mayonnaise | 1/3 cup buttermilk, milk, or white wine | 2 tablespoons Dijon mustard | 1/2 cup chopped fresh dill | freshly ground black pepper | 1/2 cup medium-diced celery | 1/2 cup small-diced red onion
Place potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander wit the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and and whole-grain mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper. Set aside.
When the potatoes are cool enough to handle, cut them into quarter or halves, depending on their size (I cut them before I boiled because I didn't follow directions :\ ). Place the cut potatoes in a large bowl and pour enough dressing over the to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.Had a small cookout by the pool this 4th of July. I wanted to make a potato salad and this was the best one I found since I had all of the ingredients. I'm not big on potato salad but I am slowly beginning to tolerate it. I'm really liking the way dill goes with potato salad.
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