This potato salad is always a hit, even with those folks who say they don’t like potato salad. The addition of dill gives it a fresh flavor. After making the dressing, only add as much as you would like. Sometimes I add all of it and sometimes I want it with less dressing.
A perfect addition to any picnic! Enjoy!
Serves 6 - 8.
Recipe is adapted from Ina Garten's Old-Fashioned Potato Salad.
To cook the potatoes place the unpeeled potatoes in a large pot of water, add 2 Tablespoons of salt and bring to a boil.
Once the water is boiling, turn the heat down. Simmer the potatoes for about 12 to 15 minutes. Check to make sure the potatoes are done before draining in a colander.
Cover the potatoes in the colander with a kitchen towel and let them steam while you make the dressing.
To make the dressing, whisk the mayonnaise, buttermilk, mustards and dill together.
Cut the potatoes in quarters or in half.
Place the cut potatoes in a large bowl.
While the potatoes are still warm, pour enough dressing over them to moisten.
Add the celery, red onion and salt and pepper to taste.
Gently toss to make sure all ingredients are combined well. Cover and refrigerate. If you have the time, let the salad sit in the frig before serving as the flavors will all blend together.
Serve cold or at room temperature and Enjoy!
Potato Salad is best when made several hours or a day ahead of time. This allows the flavors to fully develop.