This old-fashioned potato salad recipe checks all the boxes for the perfect summertime side. Loaded with fresh dill, two varieties of mustard, and delicate baby red potatoes, you'll want to make this one all season long.
3lbsbaby red potatoeswashed well and any spots removed
2tbspwhole grain mustard
3/4ozfresh dillchopped fine
1/4cupred onionchopped fine
1cupcelery (about 2 stalks)diced into 1/4" pieces
Boil the potatoes: Place the washed potatoes in a large pot and cover with water and 1 tbsp salt. Bring to a boil on a stovetop. Lower heat and simmer for 10-15 minutes, until the potatoes are just becoming tender when poked through with a fork. Drain the potatoes and then cover them (you can leave them in the pot or transfer to a large bowl, whatever is easier) with a clean and dry kitchen towel to steam for about 15-20 minutes. This step will finish cooking the potatoes. They are ready when they are firm, yet fork-tender and fully cooked. Remove towel and allow potatoes to begin cooling.
Prepare the dressing: In a large bowl, stir together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, red onion, and celery. Set aside.
Finish the salad: When the potatoes are cool enough to handle and no longer steaming, chop them into cubes (I aim for cubes roughly ½” to ¾” square) and add the potatoes to the prepared dressing. Gently stir everything together and add salt and pepper to taste. I have a salt and pepper grinder in my kitchen and I generally give a few turns of each and find that the salad is good to go.
Pro tip: This salad is delicious immediately after preparing it, but it’s best after the flavors have had a chance to meld. I like to prepare it well enough in advance that it can sit in the fridge for a few hours before I serve it.To store: Keep refrigerated for up to three to four days.Recipe adapted from the fabulous Ina Garten.