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:

1. Cook potatoes with 1 T salt in a large pot of water. Cook until potatoes are tender, 10-15 minutes.
2. Drain potatoes in a colander.
3. Place colander with potatoes over the empty pot off the heat and cover with a dry, clean kitchen towel.
4. Leave potatoes to steam for 15-20 min.
5. In a small bowl whisk mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, salt and pepper.
6. Cut potatoes into quarters or halves and transfer to large bowl.
7. Pour dressing over along with celery and red onion.
8. Toss.
9. Season to taste with salt and pepper.
10. Refrigerate for a few hours before serving.

Serves:  4-6

Source: epicurious, submitted by QIDOC