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Friday, May 15, 2015

Dill Potato Salad

Summer is quickly approaching and it is time to make a list of salads suitable to make ahead and serve at gatherings. A classic for picnics and barbecues is potato salad. I have seldom made potato salad because it just seemed so boring...until trying this recipe. 


I am a HUGE fan of Ina Garten (also known as Barefoot Contessa). Her cooking show is one of my all time favorites. Ina (if I may be so bold as to call her by her first name) is quite the classy lady! 

I once saw Ina at the Fancy Food Show in San Francisco several years ago and was completely beside myself. I was star struck! My friend tried to get me to stand in line to talk to her, but I could not muster enough courage. 

Muster...which is similar to mustard...which is one of the key ingredients in Ina Garten's potato salad. I made a few adjustments (combining red and white potatoes, replacing buttermilk with plain yogurt because it is always in my fridge and increasing the mustard), but give Barefoot Contessa full credit for creating a delightful Potato Salad!

Here is the recipe with my tweaks:



INGREDIENTS:
  • 2 pounds red potatoes
  • 1 pound yukon gold potatoes
  • 1 teaspoon kosher salt
  • 1/2 cup mayonnaise
  • 3/4 cup plain yogurt
  • 1/4 cup skim milk
  • 3 tablespoons whole grain mustard
  • 2 tablespoons Dijon mustard
  • 3/4 cup chopped fresh dill
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1 small red onion diced extra fine

DIRECTIONS:
  1. Cover potatoes that have been thoroughly washed with water in a large pot. 
  2. Add 1 teaspoon salt.
  3. Bring potatoes to boil until tender (20 - 40 minutes, depending on the size of the potatoes). Drain potatoes. 
  4. While potatoes are boiling, combine mayonnaise, yogurt, skim milk, whole grain mustard, Dijon mustard, dill (you may want to reserve some dill for garnish), salt and pepper.
  5. Dice potatoes when they are cool enough to handle and combine with dressing (reserve 1/2 cup) and diced red onion. 
  6. For best flavor development, allow potato salad to set in refrigerator several hours (overnight is preferred).
  7. Prior to serving, add reserved dressing and garnish as desired.

7 comments:

Cheyanne @ No Spoon Necessary said...

I adore Ina too, I find her voice comforting.. is that odd? I would have been star struck as well! I Love your version of her potato salad! Sounds great! Cheers and thanks for sharing♡

steven folino said...

Do you cut the potatoes before or after boiling?

Rachelle @ Beer Girl Cooks said...

I'm an Ina fan too. She's totally legit and so is this potato salad just in time for Memorial Day picnics! I love the dill!

Cali Cuisine said...

Steven,
Yikes! I see I clearly omitted that step. I dice the potatoes after boiling, but I suppose it can be done either way. Thank you for pointing out the omission, it has been amended.
Cali

Chandra Sirois said...

I love potato salad in the summer! it is a bbq must

grace said...

i like the ratios for your dressing! sometimes mayo is just too overwhelming for me. bravo. :)

Aimee Shugarman said...

I love Ina! And this potato salad is just how I like it :)