Potato Salad
This classic potato salad recipe features tender potatoes dressed in a creamy, tangy mixture of mayonnaise, buttermilk, and two types of mustard, brightened with fresh dill, celery, and red onion. It’s an easy-to-make side dish that requires chilling to allow the flavors to fully meld, perfect for gatherings or everyday enjoyment.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Colander For draining and steaming potatoes
- 1 Large Mixing Bowl For combining the salad
- 1 Small Bowl For whisking the dressing
- 1 Whisk For preparing the dressing
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
Achieving the perfect potato texture is key; avoid overcooking to prevent mushy potatoes, which is why steaming after draining is crucial – it helps dry them out for better dressing absorption. Dressing the potatoes while they are still warm allows them to absorb the flavors more effectively. The combination of Dijon and whole-grain mustard offers a balanced piquancy and texture. For an elevated presentation, garnish with extra fresh dill before serving. Adjust seasoning to taste, as potato salads often benefit from a generous hand with salt and pepper.