Get ready for summer. Wonderful with grilled salmon or chicken.
Ingredients:
- 2 lbs small red potatoes
- salt
- 1 c mayonnaise
- 1/4 c buttermilk (or 1 T lemon juice/white vinegar, fill to 1 c with milk, let sit 5 min)
- 2 T Dijon mustard
- 2 T whole-grain mustard
- 1/2 c fresh dill, chopped
- 2 stalks celery, diced
- 1/2 p diced red onion
- freshly ground black pepper
Directions:
- Cook potatoes with 1 T salt in a large pot of water. Cook until potatoes are tender, 10-15 minutes.
- Drain potatoes in a colander.
- Place colander with potatoes over the empty pot off the heat and cover with a dry, clean kitchen towel.
- Leave potatoes to steam for 15-20 min.
- In a small bowl whisk mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, salt and pepper.
- Cut potatoes into quarters or halves and transfer to large bowl.
- Pour dressing over along with celery and red onion.
- Toss.
- Season to taste with salt and pepper.
- Refrigerate for a few hours before serving.
Serves: 4-6
Source: epicurious, submitted by QIDOC