Summer Potato Salad

With the summer vacation having just ended, and Riley starting his first year in school as a Kindergartner, we are still taking full advantage of these warm summer days we get together as a family! What better way to enjoy our son going into Kindergarten than a recipe from Ina Garten?! Although, I'm pretty sure this recipe did not come in my most recent edition of Food Network Magazine, you can find it online here.

1. You need a large pot, then put in 1lb of potatoes (she uses small white potatoes, I used what I had on hand), then cover with water and add 2 tablespoons of salt. Bring it to a boil, then reduce heat and simmer for about 15mins. These steps seemed like a lot of work, but the potatoes were absolutely perfect, I'm forgetting my quick and easy ways that usually lead to a mashed potato salad disaster!

2. Once the potatoes are barely pierce-able with a knife remove from water and drain in a colander. Put the potatoes in the colander back into the pot (not on the heat) and cover with a dish towel so they can steam until doneness about 15 more minutes. While you're waiting you can start the next steps.

3. In a small bowl measure out 1 cup mayo, ¼ cup of buttermilk, 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard (I did not have either of these so I used 2 tablespoons brown mustard) and   1 teaspoon salt & pepper.

4. Whisk together until completely blended. This will be your dressing for the salad.

5. Remove the colander and chop your potatoes into bite sized pieces. Add in ½ cup chopped celery and ½ cup chopped red onion (if you don't my recipes by now, we don't eat raw onion, we barely eat almost-burnt-grilled-onions, so I swapped them here for dill pickles for the same crunch factor). Top with the dressing and mix!

♥ Along side my husband's famous turkey burgers this was a perfect Sunday lunch with my family! ♥