A quick and easy potato salad recipe combines boiled potatoes with celery, red onion, salt, black pepper and a creamy mustard and buttermilk mayonnaise. The trick to maximizing flavor is to let it sit for a few hours in a refrigerator.Continue Reading
This recipe yields around 6 to 8 servings and can be served either cool or at room temperature.
Prep Time: 10 min.
Cook Time: 15 min.
Ready In: 30 min.
Fill a large cooking pot with water, the potatoes and 2 tablespoons of kosher salt and bring to the boil. Lower heat and simmer for up to 15 minutes or until the potatoes are soft. Drain the potatoes and let them sit to steam in a colander over the cooking pot covered by a kitchen towel for up to 20 minutes.
In a bowl, whisk the buttermilk, Dijon mustard, whole-grain mustard, salt, pepper and dill into the mayonnaise.
Chop the potatoes into bite-size pieces and transfer them to a large serving bowl. Toss with the mayonnaise dressing, celery and onion as well as 2 teaspoons of salt and a teaspoon of ground black pepper. Serve after a few hours' refrigeration.