First, a confession. I have never liked potato salad…until I found this recipe. It changed the way I think about this ubiquitous summertime dish.
Unlike many potato salads that are nothing more than cold boiled potatoes smothered in mayonnaise, this one is lighter and loaded with flavor. Dijon and whole grain mustard mix with fresh dill to make a creamy dressing bursting with taste.
Chopped celery and red onion add just the right amount of crunch for a side dish that complements a host of menus, from backyard barbeques to fish and chicken.
Since we know we’ll serve it often during the summer, we like to make extra dressing and store it in the refrigerator. That way we can pull this side dish together in no time.
The recipe comes from one of my favorite chefs, Ms. Ina Garten. You can find her original version here: Ina’s potato salad.
Looking for ways to make your Memorial Day or July 4th cookout even more memorable? Check out our post on patriotic decorating ideas.
The Very Best Potato Salad
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
- 1/2 cup chopped salad olives optional
Instructions
- Place the potatoes and 1-2 teaspoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer until the potatoes are barely tender when pierced with a knife, about 10-15 minutes depending on the size of your potatoes. Drain the potatoes in a colander and place over the empty pot. Cover the colander with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- In a small bowl, whisk together the mayonnaise, buttermilk (or heavy cream), Dijon, 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 them cut in a large bowl and pour enough dressing over them to moisten. Add the celery, red onion, and salad olives (if using), salt to taste 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.
Notes
- If your potatoes are on the larger size, cut them in half before boiling. Just be sure to watch them closely so they don’t overcook. You want them to be a bit firm so they hold their shape when tossed with the dressing.
- Heavy cream or even half and half may be substituted for buttermilk. The intent is to loosen up the mayonnaise so it’s not so thick.
- Salad olives are optional, but add a nice briny flavor. My husband won’t let me make this dish without them!