DIVA Potato Salad

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When the snow finally melts in Michigan, everyone starts looking forward to thought of summer weekends up north on the lakes. Trips with friends are planned, and everyone loads into the cars on a Friday to fight the traffic on I-75. But it’s all worth it once you hit the northern cities on the water.

When planning group getaways, meals are often planned in advance. One of the go-to lunch recipes is the DIVA version of a Barefoot Contessa Potato Salad – we make it slightly healthier. We are usually eating this in our bathing suits, so naturally, “skinnier” potato salad is what we created for these hot summer weekends 😉

 DIVA Potato Salad

Ingredients

  • 3 pounds small red skin potatoes
  • Kosher salt
  • 3/4 cup lite mayonnaise
  • 1/4 cup milk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 4 tablespoons sherry vinegar
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion

Directions

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.

Meanwhile, in a small bowl, whisk together the mayonnaise, milk, Dijon mustard, whole grain mustard, dill, vinegar, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

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.

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