Buttermilk Potato Salad

Buttermilk Potato Salad

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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

1. 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.
2. Whisk mayonnaise, buttermilk, mustards, 1 t. salt salt and 1 t. pepper together. Set aside.
3. 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.
4. Cover the salad and refrigerate overnight. Garnish and serve at room temperature.

Nutrition

Calories

2600 cal

Fat

171 g

Carbs

188 g

Protein

66 g

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