“Cooking is one of the great gifts you can give to those you love. It says “you’re important enough to me to spend the time and effort to cook for you.”
What a great dinner for our special guest tonight and what could be better than my crab cakes, a farm stand fresh salad, and Ina’s 5-star potato salad… It all screams Summer to me…Easy make ahead and broil later crab cakes and not a lot of effort goes into a fresh tomato and cucumber salad, and an easy delicious potato salad, link below.
Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk I mixed and used powdered buttermilk)
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper1
1/2 cup chopped celery
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, buttermilk, Dijon mustard, whole grain mustard, dill, 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.
YaYa’s crab cakes
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