POTATO SALAD (BAREFOOT CONTESSA) INA GARTEN

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Potato Salad (Barefoot Contessa) Ina Garten image

Really tasty mustardy flavor. Ina Garten, 2006. Didn't allow for chill time.Update: 12/03/2008 - after much deliberation as to how to do this, I decided to warn those of you who are going to make this recipe - to ignore the 2 teaspoons of salt that the recipe says to add just before you toss the salad; also, I think you should only use 1-1/2 T of salt when boiling the potatoes for the salad. Better to add salt than to have too much! OK Lauralie? :)

Provided by Manami

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs small white potatoes (skins on)
kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1/2 cup chopped fresh dill (if using dill, taste your salad for correct seasoning) or 1/2 cup chopped parsley (if using dill, taste your salad for correct seasoning)
fresh ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1 pinch crushed red pepper flakes (optional)

Steps:

  • Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
  • Drain the potatoes (skins on) in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
  • Allow the potatoes to steam for 15-20 minutes.
  • Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
  • Set aside.
  • When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
  • Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.
  • Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate a few hours to allow the flavors to blend **.(See recipe update - introduction).
  • Serve either cold or at room temperature.

Nutrition Facts : Calories 259, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.9, Sodium 316.8, Carbohydrate 39, Fiber 4.2, Sugar 4.3, Protein 4.4

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