Potato Salad
A classic potato salad featuring small white potatoes dressed with a tangy mix of mayonnaise, buttermilk, Dijon, and whole-grain mustards, fresh dill, celery, and red onion. Potatoes are boiled, steamed, dressed while warm, and chilled to enhance flavor.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Colander For draining and steaming potatoes
- 1 Large Bowl For mixing the salad
- 1 Small Bowl For making the dressing
- 1 Whisk For combining dressing ingredients
Ingredients
Main
- 3 pounds small white potatoes
- Kosher salt
- 1 cup 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 chopped celery
- 1/2 cup chopped red onion
Instructions
- 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.
Notes
Steaming the drained potatoes after boiling is crucial; it helps dry them out slightly, allowing them to better absorb the dressing. Dress the potatoes while they are still warm – this also significantly aids in flavor absorption. Don't rush the chilling step; refrigerating for several hours allows the flavors of the dressing, herbs, and vegetables to meld beautifully with the potatoes. Adjust seasoning (salt, pepper) just before serving, as flavors can change while chilling. Ensure potatoes are tender but not mushy when boiling to maintain texture.