With Ina Garten’s potato salad, your next BBQ will be a sure-fire hit!
There may be thousands of potato salad recipes online, but Ina’s will always be the best.
You are watching: Ina Garten’s Potato Salad (Easy Recipe)
Fluffy, starchy potatoes are coated with a creamy, herbed dressing, creating something humbly decadent.
It seems so simple, but this crowd-pleasing side dish will surely knock your socks off.
Don’t take my word for it, though! Instead, try Ina Garten’s potato salad at your next party and see for yourself.
Potato salad is a summer cookout essential.
Served chilled, this salad is as refreshing as can be. It’s also outrageously creamy and wonderfully hearty.
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Any barbecue will be lucky to have it by its side.
I’m particularly fond of Ina Garten’s version because the dressing is quite unique. This recipe is more than just boiled potatoes with mayo.
The mayo is mixed with buttermilk and two types of mustard to give it a slight tanginess that nicely balances out the richness.
There are slices of red onion in there, too, to give you a hint of pepper. There’s also some chopped-up celery for a crunchy contrast.
Lastly, the dressing is loaded with fresh dill. Besides the refreshing flavor it gives to the salad, I also like the added pop of color.
Ina Garten makes potato salad by boiling the potatoes until tender. They’re then left to steam and drain while she makes the dressing, a blend of mayo, buttermilk, two kinds of mustard, and seasonings. Once the potatoes are cool, she coats them with the sauce and chills the dish before serving.
Sounds easy enough, right? Let’s break that down a little.
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Potato salad can be served either chilled or at room temperature. Enjoy!
Waxy potatoes are the best potatoes for potato salad because they have a lovely buttery flavor and a great texture – soft and creamy with a nice chew. They’re also able to hold their shape after boiling. For this reason, Yukon Golds are the best choice.
That said, it boils down to personal preference.
Yukons are more expensive than, say, Russets, but I think they’re worth it because Russets are more likely to turn to mush as you mix the dressing in.
Potato salad can become watery if you coat the potatoes with the dressing when they’re still too hot. This is because the potatoes will continue to sweat, adding moisture to the sauce. Another culprit is adding too much liquid to your dressing, like apple cider vinegar or watery extras, like celery.
You’ll want the potatoes to be a bit warm so they’ll absorb the dressing better, but not piping hot. Also, be sure they’re completely drained and dried before mixing.
As for the added moisture from extra ingredients, like vinegar or celery, you just need to be careful.
Of course, this recipe doesn’t include vinegar, so it shouldn’t be an issue. Just be sure the celery slices are dry before mixing them in.
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 28/10/2023 11:32
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