Photo: New Potato Salad Recipe
Ingredients
- 3 pounds small red potatoes
- Kosher salt
- 1 cup good mayonnaise
- 1/4 cup buttermilk, milk, or white wine
- 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
Directions
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 into quarters or halves, 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. (As the salad sits, you may need to add more dressing.) 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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By cathysmithmk_11...
Plano, TX
on May 16, 2013
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The best tasting potato salad I've eaten. My friends and family rave over it. I actually added dill relish and sliced green olives. I could eat half of it myself if I had no self control.
By MidwestLover
on December 24, 2012
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I followed the recipe exactly and then made it with my very slight alterations. Recipe, as written, as way too much salt (at least for my family and there was too much dressing and I felt like the potatoes were soaked. Second time around, I lowered salt (I always use Kosher Salt and put in dressing MINUS 1 cup. I didn't need to add any after I took the salad out of the fridge. Dressing was on each potato piece but not soaking the potatoes. You really cannot "taste" the mustard overall, it just gives the potato salad a nice complex flavor -- you know there is something interesting in the salad, yet it's hard to define it as mustard. Very happy to have a potato salad recipe that is kind of gourmet.
By TallMegh
Orange County, ...
on November 12, 2012
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This is my go-to potato salad recipe. It makes plenty and was a big hit on several occassions!
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