Potato salad with a new twist
Votes: 3
Time: 4 hours.
Complexity: easily
Complexity: easily
For the perfect combination of flavor and texture, Ina Garten uses Dijon and whole-grain mustard in the milk-mayonnaise dressing. She recommends chilling the salad before serving to allow the flavors to meld.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.4 kg small red potatoes
- Coarse salt
- 1 tbsp good mayonnaise
- 1/4 cup sour milk, milk or white wine
- 2 tablespoons Dijon mustard
- 2 tbsp. grainy mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
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Recipes with similar ingredients: potato, mayonnaise, milk, Dijon mustard, whole grain mustard, dill, celery, red onion
Cooking the dish according to the recipe:
- Place the potatoes and 2 tablespoons of salt in a large saucepan with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the potatoes are tender when pierced with a knife. Drain the water in a colander, then place the colander with the potatoes over the empty saucepan and cover with a clean, dry kitchen towel. Let the potatoes steam for 15-20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, sour milk, Dijon mustard, grainy mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on size.
- Place the sliced potatoes in a large salad bowl. While still warm, toss them with enough dressing to coat (you may need more dressing as the salad sits). 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 salad to marinate. Serve cold or at room temperature.
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