Happy celery day!

Today’s celebration of celery comes via the very best recipe I know for potato salad. The celery shines, thanks to Ina Garten. Briefly, an article in the July, 1886 edition of The American Naturalist, entitled, “The History of Celery” puts celery as mainly a medicinal plant at the time of the French Revolution. It was known to improve the health of sailors who suffered from scurvy.

I saw a note that the lovely French Republican Calendar is 15% off from now through 3 Brumiaire (October 24, 2016). Code word: FOGGY.

Potato Salad 

3 lbs Yukon gold potatoes

1 cup mayonnaise

1/4 cup buttermilk

2 tbs Dijon mustard

2 tbs whole grain mustard

1/2 cup fresh dill

1/2 cup chopped celery

1/2 cup chopped red onion

Boil the potatoes in salted water until just tender. Drain in a colander and put the potatoes back in the dry pan. Place a clean kitchen towel over the pot and let steam for 15 minutes. Meanwhile, chop the celery, red onion and dill. In a small bowl, mix the mayo, buttermilk, mustards and dill. Add salt and pepper to taste. Once the potatoes have cooled, but are still warm, slice them into halves and place in a large bowl with the celery and red onion. Add the buttermilk mixture and mix. Salt and pepper to taste. Cool in the fridge. Enjoy!