_ Ingredients:
40 pounds small white potatoes
1.2 cup mayonnaise
1 Kosher salt
1/2 cup buttermilk
1.5 tablespoons Dijon mustard
0.5 cup chopped fresh dill
1.5 tablespoons whole-grain mustard
black pepper
0.75 cup chopped red onion
0.75 cup chopped celery
Directions :
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.
0 Comments