New potato salad
Discover the fresh flavors of our new potato salad recipe. With a perfect balance of tangy dressing and crunchy veggies, this salad is sure to delight your taste buds.
Ingredients:
- 1360g small red potatoes
- Kosher salt
- 1 cup good mayonnaise
- 1/4 cup buttermilk, milk, or white wine
- 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
Instructions:
- Put the potatoes and 2 tablespoons of salt into a large pot filled with water. Cook until the water boils, then reduce the heat and simmer for 10 to 15 minutes, until the potatoes are just beginning to become tender when prodded with a knife. Drain the potatoes using a colander, then position the colander with the potatoes over the pot and cover it with a dry kitchen towel. Let the potatoes steam for 15 to 20 minutes. In a small bowl, mix together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Keep aside. Once the potatoes have cooled down, cut them into quarters or halves based on their size. Transfer the cut potatoes to a big bowl. While the potatoes are warm, pour enough dressing to lightly coat them. You may need to add more dressing as the salad sits. Mix in the celery and red onion, along with 2 teaspoons of salt and 1 teaspoon of pepper. Stir well, cover, and refrigerate for a few hours to let the flavors meld together. Serve the salad cold or at room temperature.
Summary:
- Calories: 2691 kcal
- Fat: 182 g
- Protein: 30 g
- Carbs: 234 g
- Potassium: 6683 mg
- Magnesium: 361 mg