Potato Salad Perfection

 

The late Mr. O-P was a big fan of potato salad. As he did all of the grocery shopping, every week he would invariably come home with a container. He preferred to enjoy potato salad with his sandwich at lunch rather than any type of chip, potato or otherwise, and, after a while, I tended to agree with him.

 Today, because I’m having ribs for dinner, I decided to make a big batch of potato salad to enjoy not just this evening, but for the coming week. I wanted to try something new, so this is a riff on Ina Garten’s potato salad that always gets rave reviews, not only for taste, but for her unique way of cooking the potatoes. I was not able to get fresh dill (it’s obviously being held hostage somewhere, and that place is a place I cannot find), so I had to make do with dried. I also like more crunch in my potato salad, so I doubled up on the vegetables, and threw in some hard boiled eggs. The end result was, in my opinion, potato salad perfection.

Potato Salad Perfection

Adapted from a recipe by Ina Garten

 2 1.5-oz. bags Melissa’s baby red potatoes

Kosher salt

1 c. Duke’s mayonnaise

¼ c. buttermilk

  2 T. Dijon mustard

 2 T. whole-grain mustard

1 T. red wine vinegar

2 T. dried dill weed

1 t. kosher salt

1 t. freshly ground black pepper

1 c. chopped celery

1 c. chopped red onion

4 hard boiled eggs, chopped

Place the 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 barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, vinegar, dill, salt, and pepper; set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending upon their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour dressing over them to moisten. Add the celery, red onion, and eggs. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Season to taste, if necessary.*  Serve cold or at room temperature.

 *At this point in her recipe, Ina called for an additional 2 teaspoons of salt and 1 teaspoon of pepper. I didn’t think it needed either. Gee, Ina, can you say hypertension?

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