New Potato Salad

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The potatoes came out perfect in this recipe. Like other reviewers, I made a few tweaks because my family does not care for dill. I used fresh thyme instead (and probably only used a few tablespoons chopped. I also added in eggs. Overall, though, the base of this recipe is really awesome!

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First let me say that I am not a huge fan of potato salad. With that being said, I found this salad to be very tasty. I was torn between using the buttermilk, milk, or white wine. Finally, I chose the white wine. It was a perfect choice. I would make this recipe again!

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What a great potato salad, and although it was a little time consuming (just the cooking/steaming of the potatoes, it was worth it, because they came out perfectly- still firm, not mushy! Next time I will only use 1 tablespoon of salt in the water to boil the potatoes, and only 1 tsp at the end... and I may even half the pepper. It is DELICIOUS, but make sure you taste as you season!

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I made this recipe for my granddaughter's 1st birthday party. I only made one batch as most of the kids usually won't eat it. Everyone took some and several came back for more. The birthday girl kept asking for more. She loved it too.
It is the best potato salad I have ever tasted. Thanks Ina.

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Very nice with the potato still the star. I used freshly picked red potatoes from a nearby farm and didn't want other strong flavors to hide their goodness. I would pair this with chicken or a mild ham rather than a bold or spicy meat.

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I made this recipe as written and it was OK, but it needed something. My Friends and family tell me I should get my own cooking show.
I doctored it up by adding 4 boiled eggs. Bring 4 eggs and water to a boil, remove from heat, let eggs sit in same hot water for 15 minutes, place eggs in ice water bath for 5 to 10 minutes, peel eggs and rinse, remove yolks and finely crush yolks, dice whites and stir into salad. Add 1/2 teaspoon of celery seeds, 2 TBS of grated cucumber, 1/4 cup of minced carrots, 1 tsp of fresh minced chives and stir in. I think the butter milk adds flavor, but promotes a thinner consistency. To counteract this, mash some of the potatoes with a potato masher and stir in to create a little bit of thickening power. I don't want mashed potato salad, but I like a little bit of thicker paste type consistency surrounding the larger pieces of potato. I will admit I altered the original recipe a lot. Pick the items you like out of the ones I added to the recipe and it will improve the final potato salad.

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I am really enjoying the reviews and want to try this recipe, but need something for 125 people. How much does the original recipe make? How many people can it serve? I really want to make this, but need to know how many double batches do I need? A reply would be greatly appreciated. I am giving 5 stars only becuz I have to to post this message of help. Thanks again for your input.

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I'm not generally a fan of potato salad (especially most store-bought, as it tends to be really mayo-y and slightly sweet and cloying.

This recipe was an incredible departure. The combo of mustards with the tang of dill made this a total hit.

Next time I make it, I'm going to sub in purple potatoes, as I think the pale mustard-colored dressing and green pop of dill will look beautiful with the purple.

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very good! this was my first attempt at potato salad. I like the mustard and dill, makes it a bit standout/different, and added some bacon bits as well for flavor which was YUM. i think the recipe called for too much salt though.. end result is a bit too salty for my taste but other than that i would reccomend.

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I approached this recipe with some reservations, as I am not wholly enamored with dill and also what looked to be an overly mustardy mayo dressing. After some review-reading convincing I decided to give it a try. It turned out to be surprisingly and delightfully tasteful, and it was a homerun with my guests . I made it the day before to give the flavors a chance to meld. One thing I also did, was while the potatoes were steaming, I mixed 1/2 the dressing with the onion and celery to take some of the bite out of the onion and some of the rawness from the celery. Since I don't care for a mushy potato salad, I withheld some of the extra dressing and salted throughout just to taste. Definitely a keeper recipe...