I'm a big fan of Ina Garten, better known as The Barefoot Contessa. I love watching her show & I'm lucky enough to have all of her cookbooks. Mike is not such a fan & hates that she always thinks she needs to remind you to use "good" ingredients. I was surprised when he suggested we try the potato salad recipe she had made on a recent episode. He fixed it for our family's 4th of July celebration & it was a big hit. The potatoes are tender but not at all mushy, & the celery & onion add just the right amount of crunch. We made a batch this evening to take to a family dinner at my mom's house tomorrow. It's a simple recipe & it's even better the 2nd or 3rd day. The addition of a few hard-boiled eggs would be delicious.
I love being in the kitchen with Mike. We have a lot of fun cooking together & I adore the intense look he gets in his eyes while following a recipe. There's a feeling of contentment in the air & it's always nice just being together. We're moving into a new house soon & the kitchen is fantastic. And although I'm very sad to be leaving our current kitchen behind (it's where I cooked my first turkey), I know we'll make wonderful memories in our new one.
Copyright, 2006, Ina Garten
3 pounds small white potatoes
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
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.
*We left out the dill.