Ingredients
- 3 pounds small, white potatoes
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- 3 teaspoons salt divided
- 2 teaspoons freshly ground black pepper divided
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Instructions
- Boil the potatoes in a large pot of salted water until they are tender, about 10 to 15 minutes.
- Drain the potatoes and let them steam under a kitchen towel for 15 to 20 minutes.
- In a separate bowl, create the dressing by whisking together mayonnaise, buttermilk, mustards, dill, and some of the seasoning.
- Peel the cooled potatoes and cut them into bite-sized pieces before adding them to a large mixing bowl.
- Combine the potatoes with the dressing, celery, and onion, then season with the remaining salt and pepper.
- Chill the potato salad in the refrigerator for at least 1 hour.
- DEVOUR!