Ina's Potato Salad

By Addie

MY NOTES: I really LOVED this potato salad and it never got dry in the fridge, even after a week! Ten stars for this one! The celery and onions are a MUST! I loved the nice, clean taste - it's even better than my own potato salad! I didn't have any buttermilk so I used lemon juice in milk instead. I also added some chopped boiled egg!

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 (I used 1 teaspoon of dried dillweed!)
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Preparation

Step 1

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 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, 1 teaspoon of salt, and 1 teaspoon of 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.
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REVIEWS:

Like most cooks I have a couple of potato salad recipes, but this one beats them all. I was in such a hurry to make it I ended up using sour milk made from 2%+lemon juice instead of going to the store for buttermilk and it still tasted fabulous.

I have my own tried-and-true recipe for potato salad, but this is a great dish. Ina's method for covering drained potatoes really works to keep them cooked thru, but not mealy. I didn't have fresh dill and it still came out well. The 2 mustards are your friends here. Really, really easy to fix and so yummy.