"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

New Potato Salad Recipe

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This recipe for New Potato Salad, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. sm. red potatoes
kosher salt
1 c. mayonnaise
1/4 c. buttermilk, milk or white wine
2 T. Dijon mustard
2 T. whole-grain mustard
1/2 c. chopped fresh dill
freshly ground black pepper
1/2 c. chopped celery
1/2 c. chopped red onion

Directions:
Directions:
Place potatoes and 2 tablespoons salt in large pot of water. Boil, then lower heat and simmer 10-15 minutes, until potatoes are barely tender when pierced with a knife. Drain potatoes in colander, then place colander of potatoes over empty pot and cover with a clean, dry kitchen towel. Steam potatoes 15-20 minutes. Meanwhile, in small bowl, whisk together mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon salt and 1 teaspoon pepper. Set aside. When potatoes are cool enough to handle, cut into quarters or halves, depending on size. Place cut potatoes in large bowl. While potatoes are still warm, pour enough dressing over to moisten. (As the salad sits, you may need to add more dressing.) Add celery and red onion, 2 teaspoons salt and 1 teaspoon of pepper. Toss well, cover and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

 

 

 

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