A friend of mine makes a GREAT potato salad, I just had to get the recipe from her. I made it this weekend for a barbeque and shared it on my Instagram stories, so I had to post the recipe here for all those who asked for it!
This is super easy to make and only takes a handful of ingredients. SO much better than the pre-made potato salad at the store. It was creamy and fresh and perfect for a summer get together. It will definitely be a go-to side dish to take to summer parties in the future! Enjoy 🙂
xo, Jaime
Photo and recipe credits to: barefoot contessa
| Prep Time | 15 minutes |
| Cook Time | 10-15 minutes |
| Servings |
servings
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Ingredients
- 3 pounds small red potatoes
- kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk, milk, or white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup fresh dill, chopped
- black pepper
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
Ingredients
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Instructions
- Place the potatoes and 2 tablespoons 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 teaspoon salt, and 1 teaspoon pepper. Set aside.
- When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons salt and 1 teaspoon pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
Recipe Notes
Photo and recipe credits to: barefoot contessa
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