Red Potato and Dill Salad
 
Prep time
Cook time
Total time
 
Serves: 8 servings
Ingredients
  • 3 pounds small white potatoes
  • Kosher salt
  • 1 cup mayonnaise
  • ¼ cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • ½ cup chopped fresh dill
  • Freshly ground black pepper
  • ½ cup chopped celery
  • ½ cup chopped red onion
Instructions
  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.
  2. Drain the potatoes in a colander and allow to cool.
  3. 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.
  4. When the potatoes are cool enough to touch, 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 the dressing over and add the celery, 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.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/red-potato-and-dill-salad/