Feeds 10 people
Ingredients
3 pounds small white potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
2 tablespoons sugar
Juice of 1 lime
1/2 cup chopped fresh dill
1/2 cup chopped celery
1/2 cup chopped red onion
Method
- Boil potatoes until barely 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 kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, sugar, lime, 2 teaspoons of salt, and 1 teaspoon of pepper. Adjust to taste then set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.