| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Instructions
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are 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, 1 teaspoon of salt, and 1 teaspoon of pepper. 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 332 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 12 mg |
| Sodium | 539 mg |
Reviews
This is my new go-to recipe for potato salad. I doubled the celery& onion because I love to have a higher ratio of crunch but otherwise it is perfect.
Sooooo very good!
After trying several recipes, this is my favorite. As a rule of thumb I normally use 1 tsp of kosher salt per pound of potatoes so I didn’t think it was salty. I added a small splash of red wine vinegar to the dill sauce just to wake everything up a bit. This recipe is a must make.
This truly is the best potato salad. I salted as necessary rather than use the exact measurement the recipe called for. I find that Ina’s recipes are very salt heavy so I never go off of her salt recommendations.
Sorry Ina! Not my Mom’s LOL! MUST be RUSSETS. Where’s the Dill Relish?? But I do love you!
I have made this excellent recipe before and am currently making it for tomorrow’s 4th of July bbq. I think there’s about 2 teaspoons too much salt called for. I get nothing but compliments on this recipe, and personally think the secret is in the potato cooking method. That and that marvelous dill sauce!
I’ve made this before and could only taste salt!!! I cut out all the added salt and wow what food flavor, you can really taste the potato, celery, onion, and I don’t use mayo, I use the lowered salt miracle whip. So many of the professional chefs are so salt heavy that it’s off putting, not to mention unhealthy. Experiment with not adding salt, amazing how great the natural flavors are.
This is my go-to Potato Salad recipe! The two mustards (I use Maille brands for both and it’s very worth it), mayo and buttermilk (use the milk and vinegar trick if you don’t have any buttermilk) are spectacular with the dill. I omit the celery and use shallots instead of red onions. I guarantee if you follow Ina’s recipe, you will not be disappointed!
Ina usually says…use a good quality mayonnaise, then grabs a Hellman’s jar. But she can’t say that anymore because that brand has changed their mayonnaise. And the new one really tastes awful. Very thin and liquidy. So choose another mayo folks if you want this to taste good.
So many people love this recipe. My mother in-law left our kitchen table to lick the potato salad bowl I used to mix the recipe LOL! I sometimes add some diced egg or swap out red onion with scallions.