Potato Salad

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I make a killer southern traditional potato salad. But, sometimes you want to try something a bit different. I am not a fan of the vinegar-based type of potato salads, so this recipe appealed to me right off the bat. I must say that it was absolutely delicious. I actually had some leftover dressing that went great over a salad of baby spring greens. Awesome recipe, Ina!

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I loved the dill twist to potato salad! I added my own touch, just hard boiled eggs, and got rave reviews!

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Actually, quite good. But found it didn't need as much salt as the recipe called for. Perhaps it depends on the type of salt used, or the saltiness/acidity of the mustard.
Generally, I'm not a fan of potato salads (except my mom's!. This one is good too. Really good.

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I've already made this a few times because everyone loves it. Lots of lovely dill. Oh, and I used a little milk and red wine vinegar because I didn't have buttermilk. And no whole-grain mustard, just lovely dijon, but just because I'm not wild about whole-grain.

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This was a great recipe. The only thing that I left out was the addition of salt at the very end. It would have been too salty with the extra two teaspoons that the recipe calls for. Definitely will be making this again!

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Delicious! I made this for our 4th BBQ tomorrow. I did leave out the celery since I know I have some friends who do not like it. Otherwise I followed the recipe to the letter. I think next time, however, I will double it. Ina says it will feed 6 to 8 but she hasn't met my hungry, potato lovin family!

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Thanks, Ina! One of the best!

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By far some of the BEST potato salad EVER!!!! I substituted the buttermilk with Greek yogurt. Great change of pace from mustard and egg potato salad. Thanks!!!!!!

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Okay/good, yes; great -- no. I was excited to make this as a change from regular potato salad and because it got rave reviews. Also, I love mustard and a recipe that uses dijon and whole grain just had to be awesome. I worked really hard to get this right, especially the cooking time/texture of the potatoes. . .which is the one part at least I think I pretty much nailed. But maybe because I used the old buttermilk substitute [milk w/ white vinegar], and/or, maybe I bought the wrong whole grain mustard -- overall, it was just okay tasting to me. Little salty, which is something that I could adjust next time, but do not think there'll be a next time with this recipe. This recipe gets enormous great reviews, if you like mustard(s and dill, try this potato salad as a change of pace.

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This is a great recipe! I really dislike store/deli bought potato salad. I have made this many times, everybody loves it. I never have buttermilk on hand. My technique to replace it is, after you drain potatoes and they are still hot, I add about 2 tablespoons apple cider vinegar directly to potatoes. It is an Alton Brown trick. Then I add milk to the dressing to thin it out a bit.