Ingredients
Scale
- 3 pounds small white potatoes
- 1 cup mayonnaise
- 1/4 cup buttermilk, well shaken
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup fresh dill, chopped
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Place potatoes and 2 tablespoons of salt in a large pot of water. Bring to a boil, then simmer for 10-15 minutes until barely tender.
- Drain potatoes and let them steam for 15-20 minutes.
- In a small bowl, whisk together mayonnaise, buttermilk, mustards, dill, salt, and pepper.
- Cut cooled potatoes into quarters or halves.
- Toss potatoes with dressing, celery, and red onion while still warm.
- Refrigerate for a few hours before serving.
Notes
- For best flavor, let salad chill overnight.
- Substitute Greek yogurt for a lighter version.
- Add hard-boiled eggs for extra protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg