Potato Salad

12 Nov

Potato Salad

Ingredients:
3 pounds small white potatoes  (suggested red potatoes)
1 cup mayo
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill (optional)
salt and  pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions:
  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.
  2.  Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill (optional), 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  3.  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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