Potato Salad (barefoot Contessa) Ina Garten

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 lbs small potatoes (skins on)
• kosher salt
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons dijon mustard
• 2 tablespoons whole grain mustard
• 1/2 cup chopped fresh dill (if using dill, taste your salad for correct seasoning) or 1/2 cup chopped parsley (if using dill, taste your salad for correct seasoning)
• fresh ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1 pinch crushed red pepper flakes (optional)

Recipe

• 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 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 allow the potatoes to steam for 15-20 minutes.
• 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 set aside.
• 6 when the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
• 7 place the cut potatoes in a large bowl. while the potatoes are still warm, pour enough dressing over them to moisten.
• 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 serve either cold or at room temperature.