Ingredients

The following ingredients have 8 Servings
  • 3 lbs. red potatoes
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk (see notes for substitute)
  • 1/4 cup fresh dill (roughly chopped)
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole grain mustard
  • kosher salt
  • black pepper
  • 2 ribs celery (diced)
  • 1/2 cup red onion (diced)
  • Green onions for garnish (optional)

Instruction

  • Place the potatoes in a large pot and cover with water. Add a generous amount of kosher salt (about 2 tablespoons) and bring to a boil. Turn the heat down and simmer until tender (pierce with a fork to check doneness, about 30 minutes). Strain, and allow to cool until you can handle them.
  • Meanwhile, whisk together mayo (3/4 cup), buttermilk (1/3 cup), fresh chopped dill (1/4 cup), dijon mustard (1 tablespoon), whole grain mustard (1 tablespoon), and kosher salt and black pepper to taste in the bottom of a large bowl.
  • Set aside about half of the dressing in a small bowl or container. Cover and refrigerate.
  • When potatoes are cool enough to handle (after about 10 minutes), cut them into approximately 1-inch pieces. Add them to the dressing along with the 2 ribs diced celery and 1/2 cup red onions.
  • Refrigerate for at least an hour before serving (or overnight). Just before serving, mix the remaining dressing into the potato salad. Garnish with green onions, if desired.