I adore BBQs; hamburgers, hot dogs, ribs, sausage, grilled chicken- every meat tastes better grilled or smoked. I have to confess, though, that sometimes what I look forward to the most is the side dishes. Corn on the cob, pasta salad, chips, watermelon and especially potato salad.
This recipe, inspired by my parents and Ina Garten, is my old standby. I have others that include chopped pickles, a german potato salad, and still another that incorporates hard-boiled eggs. This one is my classic go-to recipe, however. Creamy, tangy and full of crunch, this version can be served cold or at room temperature and is easy to make well ahead of time.
Light up the grill, throw on some meats, hand out some cold beverages and take a bite of this potato salad. That’s the taste of summer!
3 pounds red potatoes
freshly cracked black pepper
1 cup mayonnaise (homemade or store-bought)
1/4 cup buttermilk (or 1/4 cup of whole milk with a splash of lemon juice or white vinegar)
4 tablespoons whole grain Dijon mustard
5 ears of corn, kernels cut off
1 tablespoon butter
1/3 cup chopped fresh dill
1/4 tablespoon chopped fresh chives
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons apple cider vinegar
Place the potatoes and two tablespoons of salt in a large pot of water. Bring to a boil, then lower to a simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced by a knife. Drain the potatoes and cover them with a towel, allowing them to steam for 10 to 15 minutes more.
Saute the corn kernels in butter under they develop a little color. Set aside.
Meanwhile, whisk together the mayo, buttermilk, mustard, dill, chives, 1 teaspoon salt, freshly cracked black pepper and apple cider vinegar.
Once the potatoes are cool enough to handle, cut them into equal sized pieces (about a half inch). Add the chopped celery, onion and corn, and drizzle generously with the dressing while the potatoes are still warm. Chill for a few hours to allow the flavors to marry, and serve chilled or at room temperature.