DILL POTATO SALAD (Adapted from Ina Garten)

3 lbs small white potatoes (or large ones cut into bite-sized pieces)

Kosher salt

1 cup mayonnaise

1/4 cup buttermilk

2 TBSP Dijon mustard

2 TBSP whole-grain mustard

1/2 cup chopped fresh dill

Freshly ground black pepper

1/2 cup chopped celery

1/2 cup chopped red onion

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.

Categories: Sides & Salads
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