Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Directions
1
Cook the potatoes
2
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 just slightly tender when pierced with a knife.
3
Drain the potatoes into a colander. Set the colander over the empty pot and cover it with a clean kitchen towel. Allow the potatoes to steam for another 15 to 20 minutes, until they’re tender but not mushy.
4
Editor’s Tip: Here’s how to pick the right type of potato for every recipe.
5
Make the dressing
6
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.
7
Toss together
8
When the potatoes are cool enough to handle but still warm, cut them into bite-size chunks. Place the cut-up potatoes in a large bowl and immediately pour the dressing over them. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss until the dressing coats every bite. Cover the bowl and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
9
Editor’s Tip: We don’t recommend freezing potato salad like this because it has a creamy dressing.