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Can you ever have too many potato salad recipes up your sleeve? I think not and I was very keen to add Ina Garten’s Potato salad recipe to my repertoire this week. I had picked up some lovely new potatoes and the weather had turned stinking hot so a good potato salad was in order!
I loved the look of the dressing for this version of Potato salad. I hate potato salad that is overly dressed and gloopy. (Too many shop bought potato salads are just that!) This recipe boasts a light creamy dressing with a difference. It is more than just boiled potatoes and mayo!
The dressing is tangy and rich with a combination of mayonnaise and some buttermilk to loosen the mayo up a bit. It also boasts two kinds of mustard and plenty of dillweed. Altogether a very delicious combination.
The potatoes are boiled first in a pot of generously salted water. Once drained they are steamed in a colander over the heat of the pot, which helps to create a potato with a really lovely texture. You can leave the skins on or peel your potatoes. I like to peel my potatoes if I am using them in a creamy style of potato salad.
Plenty of crunch is added to the salad with the use of chopped celery and a nice sharpness and color from the use of the red onion. Red onions work so well in potato salads as they are not as harsh as regular onions.
In the U.K. I used to buy the nicest potato salad at a bargain grocery store called Lidl. It had a creamy yogurt dressing, filled with chives. The potatoes were sliced into rounds rather than cubes. I really miss that potato salad. One day I am bound to try to replicate it. In the meantime, I am enjoying Ina’s! I think you will too!! Tis the season!
WHAT YOU NEED TO MAKE INA GARTEN’S POTATO SALAD (SMALL BATCH)
A few simple ingredients. There is nothing out of the ordinary required for this delicious salad!
1 pound (453g) medium white potatoes, unpeeled
1/3 cup (73g) good quality full fat mayonnaise
1 TBS dairy buttermilk (alternately use 1/2 TBS milk and 1/2 TBS yogurt)
1/2 TBS whole grain mustard
1/2 TBS Dijon mustard
1 TBS chopped fresh dill
1/2 tsp salt
1/4 tsp black pepper
1/2 stalk celery, trimmed and chopped
2 TBS chopped peeled red onion
I used medium sized new potatoes for this salad. They are at their best right now and taste so yummy. I just adore the earthy flavor of new potatoes, and they work very well in potato salad.
I use Hellman’s mayonnaise. We don’t get Duke’s mayonnaise here in Canada, at least where I live. I have heard it is very good. Hellman’s is my mayonnaise of choice much of the time. It is not sweet and is very rich and good.
Some people may have a hard time finding buttermilk. I know it was not always available in the U.K. when I lived there, although in Ireland you could buy it by the liter. A good substitute is to mix together equal amounts of full fat yogurt and full fat milk.
This best replicates the tang and texture of buttermilk. I know you can add vinegar or lemon juice to milk and leave it to clabber, and that is okay when baking, but in a salad dressing I think the yogurt/milk substitution is superior.
Because I live all on my own I have taken to buying tubs of celery sticks rather than purchasing a whole head of celery. This gets used up much quicker and there is no waste. Do use red onions if you can. They are not quite as harsh as regular onions, yet you still get that lovely onion flavor, plus a bit of color!
True confession here, I did not have fresh dill. I used dried dill weed. It worked very well. I don’t have the use of a car at the moment and one has to do what one has to do.
This is a brilliant combination of mustards. Both are lovely and zesty. The Dijon adds just a hint of creamy heat and the grainy mustard adds a lovely bit of texture.
HOW TO MAKE INA GARTEN’S POTATO SALAD
It is a very simple salad to make. You can be putting the dressing together while the potatoes are prepared, ready to fold in the cooked potatoes and other bits. I like to fold the potatoes in while they are still a bit on the warm side so that the dressing flavors really get absorbed.
Place the potatoes into a pot of cold, generously salted water to cover. Bring to the boil. Reduce the heat to medium and simmer for 10 to 15 minutes, until fork tender.
Drain well in a colander, then place the drained potatoes in the colander, over the saucepan. Cover with a clean tea towel and leave to steam for 15 minutes.
Peel or not as you wish. (I peeled mine as I am not overly fond of peel on potato salad in a creamy dressing.) Cut into cubes and place into a bowl. Add the chopped onion and the celery.
Whisk together the mayonnaise, both mustards, the buttermilk and the dill. Season to taste with salt and black pepper. (you can do this while the potatoes are cooking.)
Pour the dressing over the potatoes and vegetables in the bowl. Toss to coat. Taste and adjust seasoning as required.
Cover and chill in the refrigerator for at least half an hour in order for the flavors to meld together for optimum flavor. Serve chilled or at room temperature.
This is a salad that I adapted from Ina’s Book, Barefoot Contessa at Home. I love Ina’s recipes. I have never made one of her recipes that turned out to be a dud and this was definitely not a dud!
I was really pleased with the end result! The dressing was not cloying or overly done. I hate it when potato salads are over loaded with dressing and too gloopy. This was just right. I loved the crunch from the celery and the sharpness of the red onion. I also enjoyed the snap from the different mustards used.
All in all, this is one very delicious potato salad!
We love potato salad here in The English Kitchen. I don’t think I have met a potato salad that I have not enjoyed. Here are some of my favorite versions of what we love to eat!
HONEY MUSTARD POTATO SALAD - Not only is this an incredibly simple potato salad, but it uses two kinds of potatoes. With its delicious honey mustard vinaigrette dressing, it is a salad that you can totally make ahead. It is also somewhat healthier than most mayonnaise based potato salads! Simple ingredients done incredibly well, and in the simplest of ways.
POTATO, EGG AND GREEN BEAN SALAD - When you dress potato salads with a vinaigrette salad while the potatoes are still quite warm, they absorb some of the dressing which imparts a lovely flavor to the potatoes, it doesn’t just coat them. This is simply lovely. New potatoes tossed together with crispy tender green beans, boiled egg and onion in a lovely herbed vinaigrette dressing.
Yield: 2 servings
Author: Marie Rayner
Ina Garten’s Potato Salad
Cook time: 35 MinInactive time: 30 HourTotal time: 30 H & 35 M
I downsized Ina’s recipe for potato salad from 8 servings to two. I wanted to see what all the hype was about. I now know why it is so popular. Its delicious! I would expect nothing less.
Ingredients
For the Salad:
1 pound (453g) medium white potatoes, unpeeled
1/3 cup (73g) good quality full fat mayonnaise
1 TBS dairy buttermilk (alternately use 1/2 TBS milk and 1/2 TBS yogurt)
1/2 TBS whole grain mustard
1/2 TBS Dijon mustard
1 TBS chopped fresh dill
1/2 tsp salt
1/4 tsp black pepper
1/2 stalk celery, trimmed and chopped
2 TBS chopped peeled red onion
Instructions
Place the potatoes into a pot of cold, generously salted water to cover. Bring to the boil. Reduce the heat to medium and simmer for 10 to 15 minutes, until fork tender.
Drain well in a colander, then place the drained potatoes in the colander, over the saucepan. Cover with a clean tea towel and leave to steam for 15 minutes.
Peel or not as you wish. (I peeled mine.) Cut into cubes and place into a bowl. Add the chopped onion and the celery.
Whisk together the mayonnaise, both mustards, the buttermilk and the dill. Season to taste with salt and black pepper.
Pour the dressing over the potatoes and vegetables in the bowl. Toss to coat. Taste and adjust seasoning as required.
Cover and chill in the refrigerator for at least half an hour in order for the flavors to meld together for optimum flavor. Serve chilled or at room temperature.
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