The Best Potato Salad Recipe

Would you believe I had never tried potato salad until I was almost 39 years old because it just never looked appetizing. The this past year I found a recipe that I modified and I love it. I made it simple but so good!

It went perfect with the grilled steak I made paired with fresh grilled corn. Here is how simple it is.

3 pounds of red potatoes
1 cup of mayo
1/4/ cup of buttermilk
2 tablespoons of Dijon mustard

 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 cook for 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,  1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, 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. (As the salad sits, you may need to add more dressing)  You can serve this two different ways. I like right at dinner time when its still warm. You could also toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Its very good!
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