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Ingredients
- 3 lbs Red Potatoes small
- 1 cup mayonnaise
- 1/4 cup buttermilk can substitute milk or white wine
- 2 Tbl dijon mustard
- 2 Tbl whole-grain mustard
- 1/2 cup fresh dill chopped
- 1/2 cup celery chopped
- 1/2 cup red onion chopped
- kosher salt & pepper to taste
Ingredients
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Instructions
- 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 into quarters or halves, 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. (As the salad sits, you may need to add more dressing.)
- 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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