Saturday, July 20


Potato Salad is the quintessential Summer side dish. Making the rounds from picnics, barbecues and Sunday lunches most Southern cooks have their favorite recipe for this tasty staple. Dressed up or dressed down potato salad is the perfect dish, the combination and the melding of flavors screams SUMMERTIME! Summer fun, family and food. What more could we possibly need?
Dill, parsley, and red onion combine with buttermilk and mustard to make a pungent, creamy dressing. Because it travels well, this flavorful potato salad recipe is wonderful for potlucks and picnics.

MAKES 6 - 8 Servings

  • 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
  • 2 Tbsp chopped fresh Italian parsley

  • 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.
picnic bench with food on it

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