Ingredients: 3 pounds small white potatoes, kosher salt, 1 cup mayonnaise, 1/4 cup buttermilk, 2 tbsp Dijon mustard, 2 tbsp whole-grain mustard, 1/2 chopped fresh dill, black pepper, 1/2 cup chopped celery, 1/2 cup chopped red onion
STEPS: Place potatoes and 2 tbsp of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 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 15-20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, dijon mustard, whole-grain mustard, dill, 1 tsp of salt, and 1 tsp of pepper. Set aside. When the potatoes are cool enough to handle, cut them in quarters or 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, red onion, 2 tsp of salt, and 1 tsp of pepper. Toss well, cover, and refrigerate for a few hours. Serve cold or at room temperature.
