- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 539 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 539 mg
Ingredients
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 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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Recipe Review Highlights
The recipe is praised for its fresh flavors, particularly the combination of dill and mustards in the dressing, which gives it a unique and well-balanced taste. The cooking method, boiling and then steaming the potatoes, is noted for producing a perfect texture that's neither mushy nor firm.
Many people have made substitutions to suit their preferences, such as using red or Yukon Gold potatoes instead of white, sour cream or Greek yogurt in place of buttermilk, and adjusting the amount of dill or mustard according to taste. Some have also omitted ingredients like celery or whole grain mustard.
The recipe is frequently used for summer gatherings and barbecues, as well as for the 4th of July and other special occasions. It's appreciated for being a hit at parties and potlucks.
