Recipe courtesy of Ina Garten
Episode: Pooch Party
Total:
30 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

4th of July

IDEAS YOU'LL LOVE

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Herb Potato Salad

Recipe courtesy of Ina Garten

Sweet Potato Strings with Beet Ketchup

Recipe courtesy of Giada De Laurentiis

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

New Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Nancy Fuller

Grilled Potato Salad

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking