Homegrown potatoes from the farm are creamy and delicious in this salad. I don’t always have fresh dill on hand and have found that dried dill works in a pinch. You probably won’t need all the dressing, so feel free to reduce the amount to your liking.
Lindsay
- 3 1/2-4 pounds small potatoes
- Salt
- 3/4-1 cup mayonnaise (Dukes is always preferred)
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup fresh dill or 3 tablespoons dried dill
- 1 cup chopped celery
- 1/2 cup chopped red onion
Place potatoes and 2 tablespoons salt in a large pot of water. Bring to a boil, then lower heat and simmer for 10-15 minutes, until potatoes are just tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry towel. Allow the potatoes to sit for 15-20 minutes.
In a small bowl, whisk together mayonnaise, buttermilk, Dijon, whole-grain mustard, dill, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place potatoes in a large bowl. While the potatoes are still a little warm, pour enough dressing over them to moisten. Add the celery and red onion and season with salt and pepper to taste. Toss well, cover and refrigerate for a few hours to let the flavors blend. Add more dressing before serving if needed.
Spencer Family Cookbook 