Potato Salad

By tlhoover

Ingredients

• 3 lbs small white potatoes
• TT Kosher Salt
• 1 Cup Mayonnaise
• ¼ cup buttermilk
• 2 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• ½ cup chopped fresh dill
• TT Freshly ground black pepper
• ½ cup chopped celery
• ½ cup chopped red onion

Preparation

Step 1

• Place the potatoes and 2 tbsp of salt in a large pot of water
• Bring the water to a boil, then lower the heat and simmer for 10-15 min, 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 15-20 minutes
• Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill 1 tsp of salt, and 1 tsp of pepper. Set aside
• When the potatoes are cool enough to handle, cut them in quarters or in half depending on the size.
• Place the cut potatoes in a large 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 tsp of pepper
• Toss well, cover, and refrigerate for a few hours to allow the flavors to blend