Thursday, February 18, 2010

One of the best Potato Salads around

Ingredients
  • 1.3 kg small white potatoes
  • Salt to taste
  • 1 cup creamy mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 2 Hard boiled eggs
  • 1/2 cup chopped red onion
  • 1 tablespoon condensed milk
  • 200g Cheddar cheese cut into small blocks
Directions
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.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper 1 tablespoon condensed milk. 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 red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, add cheese and toss then grate the boiled eggs over the top and cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.