June 27, 2011

Red Potato Salad

It's that time of year ... block parties, summer BBQ's, holiday weekends & family reunions. Here's one side-dish that never fails to please - I made it for the family this weekend and wanted to share it with you!

Red Potato Salad
Serves 6 to 8

3 pounds red potatoes
1 cup real mayonnaise (there is no substitute here)
1/4 cup white wine or chicken stock
2 TBS Dijon mustard
2 TBS whole-grain mustard
1/2 cup chopped fresh dill
1/2 cup diced celery
1/2 cup diced red onion
salt & pepper

Wash the potatoes with the skins on and place in a large stock pot with 2 tablespoons salt. Cover with water.

Bring the water to a boil, then lower the heat and simmer for 10-15 minutes. Drain the potatoes in a large colander and cover with a clean, dry kitchen towel. Leave the potatoes to steam for about 15-20 more minutes. They will be tender, but firm.

In a small bowl, whisk the mayonnaise, white wine or stock, Dijon and whole-grain mustard, dill, 1 teaspoon salt and 1 teaspoon pepper. Return to the fridge.

Once you are able to handle the potatoes with your hands, cut them into large, bite-sized pieces. Place the potatoes in a large bowl. Chop the celery and red onion and set aside.

Pour a good portion of the dressing over the potatoes. Add the celery and red onion, 2 teaspoons salt and another teaspoon of pepper. Toss the ingredients well, cover and refrigerate. Keep the leftover dressing and use it to moisten the salad before serving.

1 comment:

  1. A potato salad recipe makes a great presence at a barbecue or buffet and it wouldn’t be surprising that plenty of families have a potato salad recipe handed down through generations.