INA POTATO SALAD RECIPES

Name: Potato Salad (Barefoot Contessa) Ina Garten
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 3 lbs small white potatoes (skins on); kosher salt; 1 cup mayonnaise; 1/4 cup buttermilk; 2 tablespoons Dijon mustard; 2 tablespoons whole grain mustard; 1/2 cup chopped fresh dill (if using dill, taste your salad for correct seasoning) or 1/2 cup chopped parsley (if using dill, taste your salad for correct seasoning); fresh ground black pepper; 1/2 cup chopped celery; 1/2 cup chopped red onion; 1 pinch crushed red pepper flakes (optional)

POTATO SALAD (BAREFOOT CONTESSA) INA GARTEN RECIPE - FOOD.COM

Potato Salad (Barefoot Contessa) Ina Garten Recipe - Food.com image

Really tasty mustardy flavor. Ina Garten, 2006. Didn't allow for chill time.Update: 12/03/2008 - after much deliberation as to how to do this, I decided to warn those of you who are going to make this recipe - to ignore the 2 teaspoons of salt that the recipe says to add just before you toss the salad; also, I think you should only use 1-1/2 T of salt when boiling the potatoes for the salad. Better to add salt than to have too much! OK Lauralie? :)

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs small white potatoes (skins on)
kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1/2 cup chopped fresh dill (if using dill, taste your salad for correct seasoning) or 1/2 cup chopped parsley (if using dill, taste your salad for correct seasoning)
fresh ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1 pinch crushed red pepper flakes (optional)

Steps:

Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
Drain the potatoes (skins on) 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 15-20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
Set aside.
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 a few hours to allow the flavors to blend **.(See recipe update - introduction).
Serve either cold or at room temperature.

Nutrition Facts : Calories 259, FatContent 10.3, SaturatedFatContent 1.5, CholesterolContent 7.9, SodiumContent 316.8, CarbohydrateContent 39, FiberContent 4.2, SugarContent 4.3, ProteinContent 4.4

BAREFOOT CONTESSA'S HERB POTATO SALAD RECIPE - HEALTHY ...

Barefoot Contessa's Herb Potato Salad Recipe - Healthy ... image

I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers". You can also use the small red potatoes or even Yukon Gold potatoes in place of the small white potatoes.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs small white potatoes
kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
fresh ground black pepper
2/3 cup olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

Steps:

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 wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper.
Slowly whisk in the olive oil to make an emulsion.
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 onion, tarragon and parsley, and salt and pepper to taste.
Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
Serve cold or at room temperature.
**Cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time.

Nutrition Facts : Calories 403.5, FatContent 24.4, SaturatedFatContent 3.4, CholesterolContent 0.1, SodiumContent 28.4, CarbohydrateContent 42.2, FiberContent 5.3, SugarContent 2.3, ProteinContent 5.3

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