For the perfect combination of taste and texture, Aina Garten uses Dijon and whole grain mustard. Before serving, she advises to cool the salad, to enable tastes to unite. Share with friends: 
Time: 4 hours. Difficulty: Easy The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.4 kg small red potatoes
- Coarse salt
- 1 tbsp. good mayonnaise
- 1/4 Art. yogurt, milk or white wine
- 2 tbsp. l Dijon mustard
- 2 tbsp. l mustard
- 1/2 tbsp. chopped fresh dill
- Freshly ground black pepper
- 1/2 tbsp. chopped celery
- 1/2 tbsp. chopped red onion
Recipes with similar ingredients: potatoes, mayonnaise, milk, Dijon mustard, whole grain mustard, dill, celery, onion red
Recipe preparation:
- In a large pot of water, put potatoes and 2 tbsp. l salt. Bring to a boil, then reduce heat and simmer if weak. boil for 10-15 minutes, until the potatoes become slightly soft when punctured with a knife. Drain with a colander, then put a colander with potatoes in an empty pan and cover with clean, dry kitchen with a towel. Let the potatoes steam for 15-20 minutes.
- At this time, in a small bowl, beat the mayonnaise, yogurt, Dijon mustard, granular mustard, dill, 1 tsp. salt and 1 tsp. pepper. When the potato has cooled so much that it can be taken in hands, cut it into quarters or halves, depending on size.
- Put chopped potatoes in a large salad bowl. Bye potato still warm, pour enough dressing on it so that it soaked (while the salad is infused, it may take another gas station). Add celery and red onion, 2 tsp. salt and 1 tsp. pepper. Mix well, cover and refrigerate a few hours to let the salad soak. Serve cold or room temperature.
