4th of July is looming on my calendar. I’m not gonna lie. I’m a bit disgusted that it’s here already. Time needs to take a bit of a break if it doesn’t mind. I’m about to be the mother of a teenager. Can we please make the next month go by as slowly as possible?
Of course, when I think of the 4th, the first thing that pops into my mind is a backyard barbecue with charred hot dogs, chips and dips, potato salad, and a million cans of soda, all from the neighborhood grocery store. I had a lot of fun as a kid eating all that junk food and running through the sprinklers to keep from melting. These days, though, it takes a bit more to impress me. But just a bit.
Making your own potato salad takes about fifteen minutes of work, and it’s at least a million times better then that mushy, gloopy stuff from the store. And you can customize it to your own taste, which means you don’t have to pick out any celery if you don’t want to.
This recipe is adapted from Ina Garten’s potato salad. I fell in love with it because it contains dill, which is a phenomenal flavor, in my opinion. Now, if you have a house in the Hamptons and have fourteen kinds of imported French mustard in your fridge and a gardener to provide you with every type of fresh herb known to man, invite me over. And make this potato salad with the very best ingredients you can get your hands on.
If, on the other hand, when you visit the store, you find yourself searching for the most inexpensive ingredients available, don’t worry. Expensive ingredients do taste a bit better, but the inexpensive ones can still taste awesome, and making it yourself makes it automatically better. I changed a few things to make this recipe a bit more accessible by using condiments I had in my fridge, and a dill paste rather then using a few snips of the fresh stuff and then letting the rest go to waste. The paste is full of flavor and lasts much longer, so you’re more likely to get your money’s worth out of it.
I hope you get to spend your 4th with some awesome people eating some awesome food. And by all means, see some stuff explode!
- 1-1/2 pounds Yukon gold potatoes
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoons Dijon mustard
- 1 tablespoon dill paste*
- Black pepper
- 1 green onion
- Put your potatoes in a large pot of salted water and bring to the boil. Lower the heat to a simmer and cook until you can pierce the largest potato with a sharp knife. Mine took about 30 minutes, but it will vary depending the size of your potatoes.
- Drain the potatoes then put the colander back over the hot pot. Place a clean kitchen towel over the colander and allow your potatoes to continue to steam for another 15 minutes.
- In the meantime, whisk together the mayo, buttermilk, mustard, dill paste, and salt and pepper. The mixture will be quite thick.
- When the potatoes are cool enough to not burn your fingers off, cut them into bite-sized pieces. The skin of Yukon golds is quite tender, so if the skin sticks you can leave it on. If it falls off, I discard it. Don't stress yourself out.
- Season with salt and pepper and toss with dressing.
- Using scissors, cut your green onions directly into the bowl and give it a final stir.
- Allow your salad to hang out in the fridge for a couple of hours before revealing it to your family. Then go blow stuff up. In a fun way.
- *You can, of course, substitute fresh or dried dill. Use whatever is easiest.
- This is actually half the original recipe, so you can easily double this to feed a larger crowd.