This Barefoot Contessa Potato Salad recipe calls for a Buttermilk and Dill Dressing (above) that’s so amazing I could eat it with bread… or without bread…
I watch the Food Network and The Cooking Channel so often my cats think Rachael Ray, Alton Brown, Ina Garten, and Ree Drummond are movie stars. As far as we’re concerned, they’re even better. They consistently lead us to deliciousness, after all.
Not only do I enjoy watching them, I collect every cookbook and kitchen product most of them come out with. I also search out their recipes because I trust them to be extraordinary every time.
Ina Garten has a couple of recipes that are staples in my kitchen. The woman knows her recipes!
Ina Garten’s Potato Salad recipe (below) is easily the most beautiful and delicious potato salad I’ve ever made or tasted. It’s simply out of this world fantastic and will make you forget every other potato salad you ever knew.
In my version, I used Yukon Gold potatoes – not because I was being cute or trying to one-up an expert (far from it). My little grocery store simply didn’t have any small white potatoes. The Yukon Golds worked beautifully though. Everything else I did just as the Contessa suggested.
The recipe came from an episode titled Pooch Party (anyone who loves dogs is cool in my book). I highly recommend clicking through and making the birthday sheet cake. The cake and icing looked uncommonly Heavenly. They’re on my “to make” list. I plan on making the cake for New Year’s Eve.
As for the Potato Salad recipe (below the picture of my potato salad) – you MUST make this soon. It would be amazing for Christmas Eve or Christmas Day (or any other day of the year). It’d be excellent served with leftover ham sandwiches. Trust me, this recipe will blow your mind and your family will talk about it for weeks.
Barefoot Contessa’s Potato Salad Recipe
3 pounds small white potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
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, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. 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 flavors to blend. Serve cold or at room temperature.
Barefoot Contessa, aka Ina Garten, I love you muchly for this recipe.