Ingredients
Servings: ￩￫
| 3 | pounds small red-skined potatoes, cut in half |
| 1 | tsp Kosher salt |
| 1 | cup mayonnaise |
| 1/4 | cup buttermilk |
| 2 | tbsp dijon mustard |
| 2 | tbsp whole-grain mustard |
| 1/2 | cup chopped fresh dill |
| 1 | tsp freshly ground black pepper |
| 1/2 | cup chopped celery |
| 1/2 | cup chopped red onion |
Instructions
Place the potatoes and a dash of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 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, salt, and 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.
