Potato salad.
It’s a beautiful thing.
Buttermilk Potato Salad
Ingredients
- 3 pounds small red potatoes
- Kosher salt
- 1 C. mayonnaise
- 1/4 C. buttermilk
- 2 T. Dijon mustard
- 2 T. whole-grain mustard
- 1/2 C. chopped fresh dill or to taste
- Freshly ground black pepper
- 1/2 C. medium-diced celery
- 1/2 C. small-diced red onion
- Diced red onion chopped parsley, chopped fresh red bell pepper for garnish
Instructions
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Steam potatoes until they are tender when pierced with a knife. When the potatoes are cool enough to handle, cut into halves or fourths depending upon the side of the potato.
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Whisk mayonnaise, buttermilk, mustards, 1 t. salt salt and 1 t. pepper together. Set aside.
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Assemble salad by mixing the warm steamed potatoes with the buttermilk dressing. Let the potatoes sit for a while so that they can absorb some of the dressing. Add celery and red onion, salt and pepper to taste. Toss.
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Cover the salad and refrigerate overnight. Garnish and serve at room temperature.
This recipe is adapted from one that appears in Barefoot Contessa At Home. The book is available on Amazon here.
