Ingredients

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Instructions

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.

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 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.