potato_salad
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potato_salad [2023/06/15 20:17] jforbes |
potato_salad [2024/04/12 13:37] (current) jforbes |
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| ====== Potato Salad ====== | ====== Potato Salad ====== | ||
| - | Ingredients | + | ===== Ingredients |
| * 3 pounds small white potatoes | * 3 pounds small white potatoes | ||
| * Kosher salt | * Kosher salt | ||
| Line 7: | Line 8: | ||
| * 1/4 cup buttermilk | * 1/4 cup buttermilk | ||
| * 2 tablespoons Dijon mustard | * 2 tablespoons Dijon mustard | ||
| - | * 2 tablespoons | + | * 2 tablespoons |
| * 1/2 cup chopped fresh dill | * 1/2 cup chopped fresh dill | ||
| * Freshly ground black pepper | * Freshly ground black pepper | ||
| * 1/2 cup chopped celery | * 1/2 cup chopped celery | ||
| * 1/2 cup chopped red onion | * 1/2 cup chopped red onion | ||
| - | * | + | |
| + | ===== Procedure ===== | ||
| + | - 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. | ||
potato_salad.1686874630.txt.gz · Last modified: 2023/06/15 20:17 by jforbes