Tuesday, August 13, 2013

Potato salad with dill


I am a fan of potatoes. Potatoes in all shape and form. While I enjoy the previously posted potato salad recipe a great deal, and it is a lighter concoction than this one, this recipe has a special kick to it. The celery provides crunch, the potatoes are perfectly cooked, the mustard provides zing and the dill and extra little something to tickle your fancy. So, here it goes. This is adapted from the Barefoot Contessa.

Ingredients
1.5 pounds of small white potatoes
1 tbsp Kosher salt
0.5 cup mayo
2 tbsp buttermilk
1 tbsp good Dijon mustard
1 tbsp whole-grain mustard
0.25 cup fresh dill
0.5 tsp black pepper
0.5 tsp salt
1/3 cup chopped celery
1/3 cup chopped onion

Preparation
Ad the washed potatoes to a large pot of water with a tbsp of salt. Bring to a boil and simmer for 15 minutes.


Pour into colander and cover with cloth. Allow to steam for 20 minutes.


Chop the celery, onion and dill. Mix the mayo, spices and buttermilk. Add the onion and celery. Add the cool, diced potatoes. Stir and refrigerate overnight.


If fresh dill is not available, dried dill can be substituted. I found that 1 tbsp provided enough flavor to substitute for the fresh. I did try the recipe with both options.

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