Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Old-Fashioned Potato Salad

    Lobo
    Lobo
    Lobo
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    • Post n°1

    Old-Fashioned Potato Salad Empty Old-Fashioned Potato Salad

    Post by Lobo Sat 27 Jun 2015, 3:41 pm

    Old-Fashioned Potato Salad (Serves 6-8)

    Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

    Old-Fashioned Potato Salad 1058_87
    Photo: Quentin Bacon
    3 pounds small red potatoes 
    Kosher salt 
    1 cup good mayonnaise 
    ¼ cup buttermilk, milk, or white wine 
    2 tablespoons Dijon mustard 
    2 tablespoons whole-grain mustard 
    ½ cup chopped fresh dill 
    Freshly ground black pepper 
    ½ cup medium-diced celery 
    ½ 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 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. 

    Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, 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.

     (Serves 6-8)

    Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved from Ina's blog

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