Monday, April 9, 2012

Potato Salad with Scallions and Dill

Today I'm going to share my FAVORITE potato salad recipe with you. It's simple, easy, fresh and light. It's also delicious!! I make it with whatever potatoes I have on hand- Russetts, fingerlings, Yukon Golds.. it's all good, my friends. It's modified from Ina Garten's recipe- over the years I have changed it and modified it to my liking.

Potato Salad with Scallions and Dill
  • 6 medium potatoes (any kind will work)
  • 1 tablespoon salt
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1 tablespoon ground mustard seed (optional)
  • 1 tablespoon ground coriander (optional)
  • 1/2 cup chopped scallions/green onion


  • Peel the potatoes and chop into 1" sized pieces. 
  • Place the potatoes and 2 tablespoons of salt in a large pot of boiling water.
  • Once potatoes are added, 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.
  • Meanwhile, in a large bowl, whisk together the mayonnaise, buttermilk,  mustard, dill, chopped onions, 1 teaspoon of salt, and
    1 teaspoon of pepper, and coriander and mustard seed (optional). Set aside.
  • When the potatoes are cool enough to handle, place the cut potatoes into the large bowl. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Serve and Enjoy!

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