POTATO SALAD

Ingredients

• 3 pounds small white potatoes
• Kosher salt
• 1 cup mayonnaise
• ¼ cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• ½ cup chopped fresh dill
• Freshly ground black peper
• ½ cup chopped celery
• ½ cup chopped red onion

Directions

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 fo 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.

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