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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Old-Fashioned Potato Salad Recipe

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This recipe for Old-Fashioned Potato Salad is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds small red potatoes
kosher salt
1 cup good mayonnaise
¼ cup buttermilk, milk, or white wine
2 Tbsp Dijon mustard
2 Tbsp whole-grain mustard
½ cup chopped fresh dill
freshly ground black pepper
½ cup medium-diced celery
½ cup small-diced red onion
Directions:
Directions:
Place potatoes and 2 Tbsp 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 with 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 whole-grain mustards, dill, 1 tsp salt, and 1 tsp pepper. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)

Add the celery and red onion, 2 tsp salt, and 1 tsp pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
From Ina Garten’s Barefoot Contessa at Home: Yum! This is my go-to potato salad recipe.

 

 

 

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