Alrighty, friends, here’s the final answer for my first composite recipe challenge!
The grand prize (of all bragging rights) goes to Erin for correctly guessing that I was making potato salad. She actually made her guess within minutes of the homemade mayo post. Either she’s a super genius, or I need to get more creative. Or both. :)
So yes, I’m channeling warm weather with a old picnic standby, which was much-needed this week as the snow continued to fall. Nothing lifts my spirits more than sunny egg yolks and bright, tangy dill. Now please excuse me while I go search for spring.
Old-Fashioned Potato Salad
- 3 lbs. red potatoes
- 1 cup mayonnaise
- 1/4 cup milk
- 2 Tbs. Dijon mustard
- 1/2 cup chopped fresh dill or 1 Tbs. dried dill
- 1/2 cup diced celery
- 1/2 cup diced red or white onion
- 2 hard-cooked eggs, peeled and chopped
- salt and pepper
Place potatoes in a large pot and cover with water. Add 1 Tbs. salt and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, until slightly tender when pierced with a knife. Drain potatoes and place the colander over the empty pot off the heat. Cover with a clean dish towel and let the potatoes steam for another 20 minutes, until they are tender but still hold their shape.
Whisk together mayo, milk, mustard, dill, 1 tsp. salt, and 1 tsp. pepper. When potatoes are cool enough to handle, cut into bite-size pieces. Toss with celery, onion, and egg. Pour the dressing over the potato mixture and gently stir until well-combined. Add more salt and pepper to taste. Refrigerate for several hours to let the flavors mingle. Serve cold.
Makes 8 servings.
Source: Slightly adapted from Barefoot Contessa at Home by Ina Garten.
Nutrition facts (per serving): 215 calories, 21.5 g fat, 1.7 g carbs, 0.3 g fiber, 2.3 g protein.