- 6
Ingredients
- 3 lbs small potatoes
- kosher salt
- 1 cup mayo
- 1/4 cup buttermilk
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 1/2 cup chopped fresh dill
- fresh ground pepper, to taste
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Preparation
Step 1
Place the potatoes and 2 tbsp of salt in a large pot of water. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a fork. 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.
In a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill, 1 tsp salt and 1 tsp 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 tsp of salt and 1/2 tsp pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.