I decided to make potato salad. Since I didn't have a recipe handy, I decided to go onto the Food Network site to see if anything looked interesting. I chose a recipe from Ina Garten a.k.a. The Barefoot Contessa. Although this isn't the best potato salad I've ever tasted, what I really love about this recipe is the way you are instructed to cook the potatoes. Putting the clean towl over the colander not only keeps the potatoes cooking, but it also cooks it in a way that keeps the potatoes firm.
Please don't get me wrong. I really did like this. If you like your potato salad creamy you should try this recipe and see if you like it. It's very easy to make. One thing to note. The amount of dill this recipe calls for can be a bit much. You can totally cut down the amount if you don't like a lot of dill flavor in your dish.
Ingredients:
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of 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 and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. 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 for a few hours to allow the flavors to blend. Serve cold or at room temperature.
http://foodtv.com/
