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Topic: Cooking Challenge - Celebrating July 4th! - Old Fashioned Potato Salad  (Read 692 times)
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« on: July 05, 2010 01:11:08 PM »

I made old-fashioned potato salad from Barefoot Contessa at Home by Ina Garten.  However, to make it healthy, I substituted Vegenaise grapeseed oil for the mayonnaise.  It is very delicious served nice and cold, and very important to use fresh ingredients.




3 pounds small red potatoes
             kosher salt
1 cup      Vegenaise grapeseed oil (or good mayonnaise)
1/4 cup   buttermilk, milk, or white wine (I used wine)
2 T         Dijon mustard
2 T         whole grain mustard
1/2 cup   chopped fresh dill
             freshly ground black pepper
1/2 cup   medium-diced celery
1/2 cup   small-diced red onion

Place the potatoes and 2 tablespoons salt in a large pot of water.  Bring the water to a boil, then lower the heat and simmer for 10-15 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 off the heat and cover with a clean, dry kitchen towel.  Leave the potatoes to steam for 15-20 minutes, until tender but firm.
     Meanwhile, in a small bowl, whisk together the mayonnaise, wine (or buttermilk, milk) Dijon and whole-grain    mustards, dill, 1 teaspoon salt, and 1 teaspoon 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 and pour enough dressing over them to moisten.  (As the salad sits, you may need to add more dressing.)  Add the celery and red onion, 2 teaspoons salt, and 1 teaspoon pepper.  Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
« Last Edit: July 14, 2010 03:52:28 AM by Troublet » THIS ROCKS   Logged

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