No longer just picnic fare, this Red Potato and Dill Salad is a goes-with-everything summer side. This simple recipe combines boiled red potatoes with a flavorful dressing of sharp dijon and whole grain mustard, creamy mayonnaise and tart buttermilk. Throw in some chopped red onion and celery for crunch and color, salt and pepper, lots of fresh dill and you have an incredibly delicious (and addicting) potato salad.
I love using red potatoes because they hold their structure while still being creamy, plus the colorful red skins add great texture to the salad. This recipe is incredibly quick and easy to prepare and can even be made a few days ahead, just make sure to refrigerator until you are ready to serve.
Now kick back, relax and enjoy your next summer outing knowing you’ve brought the most mouthwatering side to the table. Enjoy!
- 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
- 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 and allow to cool.
- 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 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.