Ina Garten's Potato Salad

🥘 Ingredients

• Dijon mustard
  2 Tbsp
• buttermilk
  4 tbsp
• celery
  1/2 c
• dill
  1/2 c
• mayonnaise
  1 c
• pepper
  2 tsp
• red onion
  1/2 c
• salt
  3 tsp, 2 Tbsp
• small white potatoes
  3 lbs
• whole-grain mustard
  2 Tbsp

🍳 Cookware

• large pot
• colander
• clean kitchen towel
• small bowl

1. 1

   Place the small white 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 just slightly tender when pierced with a knife.

   small white potatoes: 3 lbs, salt: 2 Tbsp
2. 2

   Drain the potatoes into a colander . Set the colander over the empty pot and cover it with a clean kitchen towel . Allow the potatoes to steam for another 15 to ⏱️ 20 minutes , until they’re tender but not mushy.
3. 3

   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.

   mayonnaise: 1 c, buttermilk: 4 tbsp, Dijon mustard: 2 Tbsp, whole-grain mustard: 2 Tbsp, dill: 1/2 c, salt: 1 tsp, pepper: 1 tsp
4. 4

   When the potatoes are cool enough to handle but still warm, cut them into bite-size chunks. Place the cut-up potatoes in a large bowl and immediately pour the dressing over them. Add the celery and red onion , 2 teaspoons of salt and 1 teaspoon of pepper . Toss until the dressing coats every bite. Cover the bowl and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

   celery: 1/2 c, red onion: 1/2 c, salt: 2 tsp, pepper: 1 tsp