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Tuesday, 11 February 2014

Potato Salad - Take Two

Here at Chez Derrig we entertain a lot. Pretty much a weekend doesn't go by without us having friends around for casual meals, take away, fancy dinner parties or our favourite...BBQ. 

I think I love BBQs mostly because all my work gets done before the guests arrive as all I have to worry about is setting the table and throwing together a few salads. Mr D always takes the helm at the BBQ and he can whip up a pretty tasty meat platter. 

My latest version of a potato salad has been making its rounds here lately and is a more creamier version than my original potato salad that I shared with you here


Ingredients
Serves 8 as a side salad
1.5 kg baby potatoes
Salt
1 cup mayonnaise (I use low fat)
1/4 cup buttermilk (sometimes buttermilk is hard to find in Doha so I substitute with Labneh)
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup fresh chopped dill 
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Method
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 tea towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk/labneh, mustards, dill, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters of 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 flavours to blend. Serve cold or at room temperature.


Note
This recipe is adapted from Ina Garten.








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