Ina's Potato Salad

I have to tell ya, there are few things that I love more, than a classic style, loaded with goodies, old fashioned potato salad.  You know the kind I'm talking about.  The type your Grammy makes but loaded with extra goodies like bacon.  I just can't get enough of the stuff.  But these days, I find myself in a quandary.  My girlfriend introduced me to Ina's Potato Salad.  This recipe has a tangy dressing jazzed up with buttermilk and two types of mustard.  Then to take the whole thing over the top, it's generously accented with fresh dill.  In my, ever so very humble opinion, Ina really does dill right!  She seems to marry is with just the right ingredients and she shows absolutely no timidity.  These days deciding which potato salad to make is a tough choice.  But I have to admit, I love having two wonderful recipes that I know my fam will always love and devour.  This Labor Day I'm to make Ina's and I can't wait!!!!

BTW this recipe has an interesting technique for cooking the potatoes that I haven't seen in any other potato salad recipes.  It's simple, yet brilliant.  How totally Ina! 

Ina's Potato Salad: From the one and only Ina Garten

Ingredients:

• 3 pounds small white potatoes  (I often use red potatoes)
• 1 cup mayo
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill
• salt and  pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Instructions:

1. 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.

2. Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

3. 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.