Potato Salad (Barefoot Contessa) Ina Garten

1. 1

   Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).

2. 2

   Drain the potatoes (skins on) in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.

3. 3

   Allow the potatoes to steam for 15-20 minutes.

4. 4

   Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.

5. 5

   Set aside.

6. 6

   When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.

7. 7

   Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

8. 8

   Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate a few hours to allow the flavors to blend **.(See recipe update - introduction).

9. 9

   Serve either cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.