This is my favourite potato salad, not only because it’s really tasty but because there is no potato peeling involved :) Adapted from an Ina Garten recipe, this is a pretty and tasty salad that is perfect for any event.
It’s worth getting some buttermilk for this one, if you can. I also prefer to use chopped dill pickle but either is fine. Finally, I just throw all the dressing on the potatoes because I love a “saucy” potato salad :)
Red Potato Salad
Summary: This is my version of Ina Garten’s great potato salad. I like buttermilk, less mustard and no dill (not a fan). Here is my version.
- 3 pounds small red potatoes
- Kosher salt
- 1 cup good mayonnaise (I like Hellman’s for this salad)
- 1/4 cup buttermilk
- 1 tablespoons Dijon or grainy mustard
- 3-4 Tbsp. chopped dill pickle
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- Place the potatoes and 2Tbsp. 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, chopped dill pickle, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- 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, 1-2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavours to blend. Serve cold or at room temperature.
Prep time: 15 min | Cook time: 15 min | Total time: 40 min
Number of servings (yield): 8
Adapted from an Ina Garten recipe | Photo