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New potato salad

  • Preparation Time35 mins
  • Cooking Time25 mins
  • DifficultyEasy
1.3kg small new potatoes
Salt
235g good mayonnaise
60ml buttermilk, milk, or white wine
30g dijon mustard
30g wholegrain mustard
25g chopped fresh dill
Freshly ground black pepper
80g chopped celery
80g chopped red onion

1) Place the potatoes and 2 tbsp of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 mins, 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.

2) 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.

3) 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. While the potatoes are still warm, 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 tsp of salt and 1 tsp of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavours to blend. Serve cold or at room temperature.

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