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Ingredients
3 Pounds small red potatoes
Kosher salt
1 Cup good mayonnaise
1/4 Cup buttermilk
2 Tablespoons Dijon mustard
2 Tablespoons whole grain mustard
1/2 Cup chopped fresh dill
Freshly ground black pepper
1/2 Cup celery, medium dice
1/2 Cup red onion, small dice
Instructions
Place potatoes and 2 tablespoons salt in large pot of water. Bring water to a boil, then lower heat and simmer for 10 to 15 minutes until potatoes are barely tender when pierced with knife. Drain potatoes in colander, then place colander with the potatoes over the empty pot off the heat and cover with a clean dry kitchen towel. Leave potatoes to steam for 15 to 20 minutes, until tender, but firm. Meanwhile, in small bowl, whisk together mayonnaise, buttermilk, Dijon and whole grain mustards, dill, 1 teaspoon salt and 1 teaspoon pepper. Set aside. When potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place cut potatoes in large bowl and pour enough dressing over them to moisten. As the salad sits, you may need to add more dressing. Add celery and red onion, 2 teaspoons salt and 1 teaspoon pepper. Toss well cover and refrigerate for a few hours to allow flavors to blend.