• Menu
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar

Life In Pleasantville

Food, Travel, Life

  • Home
  • Travel
    • Canada
      • Ontario
      • Quebec
    • Caribbean
      • Jamaica
    • Europe
      • France
      • Holland
      • Italy
    • Mexico
    • RVing
    • Tahiti
    • United States
      • California
      • The Florida Keys
      • New York City
  • Food & Drink
  • Life
    • Divorce
    • Humour
    • Parenting
  • TV & Radio
  • Disclosure
  • Privacy
  • Contact
  • Home
  • Travel
    • Canada
      • Ontario
      • Quebec
    • Caribbean
      • Jamaica
    • Europe
      • France
      • Holland
      • Italy
    • Mexico
    • RVing
    • Tahiti
    • United States
      • California
      • The Florida Keys
      • New York City
  • Food & Drink
  • Life
    • Divorce
    • Humour
    • Parenting
  • TV & Radio

Dill Potato Salad

By //  by Candace Sampson 1 Comment

0 shares
  • Share
  • Tweet

I’m all over this Dill Potato Salad from the Barefoot Contessa this summer. I think it’s better served slightly warm or at room temperature, but tastes delicious when refrigerated for a few hours as well.

Dill Potato Salad

3 pounds small white potatoes
Kosher salt
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.

Pleasantville Note: Okay, the recipe calls for “white potatoes”, how predictable 😉 Live it up. Go with small red potatoes, or a mix of red and white. Also, call me crazy but I think Yukon Gold potatoes would work nicely as well. Live it up. It’s your salad. Also, if you don’t have buttermilk, you can use regular milk.

Share this:

  • Email
  • Tweet

Related

Filed Under: Food & Drink, Recipes, Salads, Uncategorized Tagged With: Candace Derickx, dill potato salad, Food & Drink, Life in Pleasantville, potato salad, summer salads

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

Previous Post: « Trying Something New
Next Post: Lemon Garlic Spaghetti »

Reader Interactions

Comments

  1. Kelly

    August 23, 2012 at 10:01 am

    I love everything Barefoot

    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Connect With Us Online

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Connect with Me on Facebook

Connect with Me on Facebook
  • Disclosure
  • Privacy
  • Contact
0 shares
 

Loading Comments...