Dill Potato Salad with Mustard and Buttermilk Dressing
- 3 lbs. red potatoes
- 3/4 cup mayonnaise
- 1/3 cup buttermilk see notes for substitute
- 1/4 cup fresh dill roughly chopped
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- kosher salt
- black pepper
- 2 ribs celery diced
- 1/2 cup red onion diced
- Green onions for garnish optional
Place the potatoes in a large pot and cover with water. Add a generous amount of kosher salt (about 2 tablespoons) and bring to a boil. Turn the heat down and simmer until tender (pierce with a fork to check doneness, about 30 minutes). Strain, and allow to cool until you can handle them.
Meanwhile, whisk together mayo (3/4 cup), buttermilk (1/3 cup), fresh chopped dill (1/4 cup), dijon mustard (1 tablespoon), whole grain mustard (1 tablespoon), and kosher salt and black pepper to taste in the bottom of a large bowl.
Set aside about half of the dressing in a small bowl or container. Cover and refrigerate.
When potatoes are cool enough to handle (after about 10 minutes), cut them into approximately 1-inch pieces. Add them to the dressing along with the 2 ribs diced celery and 1/2 cup red onions.
Refrigerate for at least an hour before serving (or overnight). Just before serving, mix the remaining dressing into the potato salad. Garnish with green onions, if desired.