Mustard potato salad

Mustard potato saladWhenever I need a good side dish for my next meal, I always look through my Barefoot Contessa cookbooks for inspiration. I know I’ve said it about 1500 times before, but the woman knows how to do things simple, yet delicious.

So if you’re looking for a good potato salad recipe and you don’t want to go with the French version I recently wrote about, or the standard mayo one, consider trying Ina’s delectable mustard potato salad. It uses both Dijon mustard and whole grain mustard—but the addition of mayo and buttermilk helps cut the overly mustard taste. Fold in some fresh dill and you have the perfect side for whatever you make this summer.

MUSTARD POTATO SALAD
Servings: 6-8

Ingredients:
1½ pounds small white potatoes
1½ pounds small red potatoes
Kosher salt
1 cup mayonnaise
¼ cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
½ cup chopped fresh dill
Freshly ground black pepper
½ cup chopped celery
½ cup chopped red onion

Directions:

  1. 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 fork.
  2. 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.
  3. While the potatoes are steaming, whisk the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper together in a small bowl. Set aside.
  4. 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.
  5. While the potatoes are still warm, pour enough dressing over them to moisten (you probably won’t need all of the dressing, so don’t think you need to use it all).
  6. 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.
  7. Serve cold (I like it cold best!) or at room temperature.

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