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The potato salad is among the most famous and easiest salads of all time. It does not require much time to prepare and tastes delicious especially when served cold.
- Kosher salt
- 3 pounds of small white potatoes
- 1 cup mayonnaise
- 2 tablespoons of Dijon mustard
- 1/4 cup buttermilk
- 2 tablespoons of whole-grain mustard
- Black pepper (freshly ground)
- Half cup fresh chopped dill
- Half cup of chopped red onion
- Half cup chopped celery
Place potatoes in one large pot of tap water and add 2 tablespoons of the salt to it. Bring water to boil then lower heat and simmer it for about 10-15 minutes, until potatoes are almost tender when you pierce them with a knife. Now drain potatoes in the colander and place colander with potatoes over an empty pot. Cover it with a dry and clean kitchen towel. Allow potatoes to good steam for about 15 or 20 minutes. In the meantime, whisk together the buttermilk, mayonnaise, Dijon mustard, dill, whole grain mustard, a teaspoon of pepper, and a teaspoon of salt in one small bowl and set it aside. When potatoes are all cooled down, cut then in half or quarters, depending upon their sizes. Place these cut potatoes in one large bowl. While potatoes are still a little warm, pour enough amount of dressing on top of them to moisten. Now add red onion and the celery, 1 teaspoon pepper and 1 teaspoons salt. Toss well, cover the bowl nicely, and then refrigerate it for some time for allowing flavors to blend. You can serve the potato salad cold or at the room temperature.
Recipe End Notes
You can also add some more green vegetables to add color to this potato salad. It will only make it more delicious.