Potato Salad

By Maverick19

The use of dry mustard gives this potato salad a great "bite" to it.

Ingredients

• 3 lb. small white potatoes ( I actually prefer yukon gold)
• kosher salt
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 Tbsp dijon mustard
• 2 Tbsp dry mustard
• 1/2 cup chopped fresh Dill
• fresh ground black pepper
• 1/2 cup celery, chopped
• 1/2 cup red onion, chopped

Preparation

Step 1

1. Place potatoes and 2 Tbsp salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until potatoes are barely tender when pierced with a knife.

2. Drain potatoes in a colander. Then place colander, with potatoes in it, over the empty pot and cover with a clean, dry kitchen towel. Allow to steam for 15-20 minutes.

3. In a small bowl, whisk together mayonnaise, buttermilk, both mustards, dill, 1 tsp salt, 1 tsp pepper. Set aside.

4. When potatoes are cool to handle, cut into quarters or halves, depending on the size. Place cut potatoes in a large bowl. While still warm, pour enough dressing over them to moisten. Add the celery and onion, 2 tsp salt and 1 tsp pepper. Toss well, cover and refrigerate for a few hours to allow the flavors to blend.

5. Serve cold or at room temperature