Has it cooled off in your part of the world? I’ve heard tales of faraway lands that have things called “seasons.”
What are seasons?
People have told me that there are temperatures cooler than ninety degrees. That in some places you can feel the wind blow and step outside without breaking a sweat. That people wear…sweaters!
In case you haven’t guessed, fall has not yet arrived here in Houston—it usually doesn’t until late October. So as many of you are diving into autumnal baking sprees and all things pumpkin, I’m still enjoying more summery dishes. Dishes like Dijon Potato Salad, which even if you’re picking apples and watching the leaves turn colors is something that everyone should try. It takes traditional potato salad to a whole new level with rustic red potatoes, country dijon mustard, and a fresh punch of dill, all making for an tasty new version of a warm weather classic.
The best part is that it’s super easy to put together! While you boil some chopped, unpeeled red potatoes, whisk together low fat mayonnaise…
…some nice, tangy buttermilk…
…a few tablespoons of smooth Dijon mustard…
…as well as a good plop of grainy mustard…
…and some dill…
…with a final, liberal dose of salt and freshly ground black pepper.
Mix that all together…
…and add the potatoes.
Along with the that goes some chopped red onion…
…and celery for a nice, fresh crunch.
Give it all a mix and pop it in the fridge to let the flavors blend…
…and in a few short hours you’ve got a delicious, refreshing side dish for all your summertime favorites!
See? Easy peasy. Give it a try on a beautiful day—this is perfect picnic food!
Dijon Potato Salad
Recipe adapted from “Old-Fashioned Potato Salad” by Ina Garten
3 pounds small red potatoes
1 cup low fat mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill, or 2 tablespoons dried
1/2 cup diced thinly sliced celery
1/2 cup finely diced red onion
salt and pepper to taste
Wash and cut potatoes into bite-size pieces. Add to a large pot of boiling water with a bit of salt and cook for 20 minutes. Drain potatoes and then cover the colander with a towel to let them steam for a little while longer, about 5-10 minutes depending on how firm you want them. Allow them to slightly cool.
Meanwhile, in a large bowl, combine mayonnaise, both mustards, dill, salt and pepper, whisking until well blended. Add potatoes, celery, and red onion, stirring to combine. Taste to check the seasonings, adjusting as needed.
Cover and place the potato salad in the refrigerator to chill for a few hours or overnight.