I’m not a big fan of potato salad, mostly because I can’t stand the taste of miracle whip, nasty sweet pickles or a mouthful of mayo… blah! But there is something different about this salad! It’s full of flavor and not to heavy on the mayo! I love that it’s ingredients are simple. Its been a big hit every time I’ve served it!
3 pounds small red potatoes
1 cup good mayo
1/4 cup buttermilk, milk or white wine
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1/2 cup fresh dill, chopped
Fresh ground black pepper and kosher sea salt
1/2 cup diced celery
1/2 cup small-diced red onion
Place the potatoes in a large pot of water. Bring it to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are barely tender. Drain the potatoes and then put back into the pot off the heat and cover with the lid. Leave the potatoes to steam for another 20 minutes, until tender but firm.
Meanwhile in a large bowl mix together the mayo, buttermilk, Dijon and whole grain mustard, dill, celery, onion, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
When the potatoes are cool enough to handle, cut into quarters or halves, depending on their size. Add the potatoes to the dressing and toss gently until blended. Refrigerate for a few hours or overnight. Check for seasonings before serving. Serves 8-10