Potato Salad

Comments from a CA Kitchen: I made this after seeing a Food Network show with the Barefoot Contessa and she got me drooling over this salad. Only concession to her original recipe was to trade SmartBeat Mayonnaise for the real mayonnaise she uses. I'm sure this contributed to lowering the points! I made it yesterday and kept it all night in the refrigerator. Packed it for the kids and I. I just ate it and it is divine, especially if, like me you crave potatoes like crazy on this "lifestyle". Lots of flavor because of the two mustards, and a little crunch here and there with the celery and onion. A really great one for potlucks!

INGREDIENTS:

3 pounds small white potatoes
Kosher salt
1 cup fat-free mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

INSTRUCTIONS:

1. 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.
2. 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. Set aside.
3. 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 celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

NUTRITIONAL INFO:

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