Categories: Sides

Ingredients

• 3 lbs. small red potatoes
• Kosher salt
• 1 cup mayo
• 1/4 cup buttermilk, milk or white wine
• 2 tbsp Dijon
• 2 tbsp whole-grain mustard
• 1/2 cup chopped fresh dill
• Black pepper
• 1/2 cup medium-diced celery
• 1/2 cup small-diced red onion

Directions

1. Place the potatoes and 2 tbsp 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

2. Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon, whole-grain mustard, dill, 1 tsp salt and 1 tsp pepper. Set aside.

3. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. Add the celery and red onion, 2 tsp salt and 1 tsp pepper. Toss well, cover and refrigerate for a few hours to allow the flavors to blend.

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