New Potato Salad
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Red Potatoes (small)1 cup
Mayonnaise (good)2 tbsps
Dijon Mustard2 tbsps
Grain Mustard (whole-)1 cup
Dill (chopped fresh)1 cup
Celery (chopped)1 cup
Red Onion (chopped)Directions:
1
Place the potatoes and 2 tablespoons of salt in a large pot of water
2
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
3
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
4
Allow the potatoes to steam for 15 to 20 minutes
5
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
6
Set aside
7
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size
8
Place the cut potatoes in a large bowl
9
While the potatoes are still warm, pour enough dressing over them to moisten
10
(As the salad sits, you may need to add more dressing
11
) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper
12
Toss well, cover, and refrigerate for a few hours to allow the flavors to blend
13
Serve cold or at room temperature