Thursday, July 28, 2011

Classic Potato Salad



Everyone has their own special recipe for Potato Salad, and those that are old family favourites from childhood are hard to beat. But this recipe that my friends Richard and Cory prepared, is a sure fire winner. Inspired by a recipe from Ina Garten, The Barefoot Contessa, this Classic Potato Salad calls for a lovely combination of white, red and purple potatoes, with a full flavoured creamy and crunchy dressing made with good quality mayonnaise, Dijon mustard, fresh dill, celery and red onion. Easy and delicious, this recipe is sure to become a new family favourite.


Classic Potato Salad
Serves 6-8

3 lbs small red, white and purple potatoes
1 cup good quality mayonnaise
1/4 cup buttermilk
2 tbsp Dijon mustard
2 tbsp whole-grain mustard
1/2 cup chopped fresh dill
1/2 cup medium diced celery
1/2 cup small-diced red onion
fresh ground black pepper and kosher salt

Place the potatoes and 2 tbsp salt in a large pot of water. Bring the water to a boil, then lower the heat to a simmer for 10-15 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 off the heat, and cover with a dry clean dish towel. Leave the potatoes to steam for 15-20 minutes, until tender but firm. Meanwhile, in a small bowl, whisk together the mayonnaise, Dijon and whole-grain mustards, dill, 1 tsp of salt and 1 tsp of pepper, then set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on the size. Place the cut potatoes into a large bowl and pour enough dressing over them to moisten. As the salad sits, you'll need to pour more dressing. Add the celery and red onion, 2 tsp of salt and 1 tsp of fresh ground pepper. Toss well, cover and chill for a few hours to allow the fllavours to meld.