Potato Salad
A creamy and comforting potato salad that's perfect for gatherings and evokes cherished memories of family and friends.
Ingredients
Main Ingredients
- 3 pounds small white potatoes Choose small potatoes to ensure even cooking.
- 1 cup mayonnaise For a lighter option, substitute part of the mayonnaise with Greek yogurt.
- 1/4 cup buttermilk, well shaken Adds creaminess and tanginess.
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup fresh dill, chopped Fresh dill enhances flavor.
- to taste Salt
- to taste Black pepper
- 1/2 cup celery, chopped Adds crunch.
- 1/2 cup red onion, chopped Provides color and flavor.
Instructions
Preparation
- Start by placing the potatoes and 2 tablespoons of salt in a large pot of water. Bring to a boil, then reduce the heat to simmer for 10 to 15 minutes until they are barely tender.
- Once the potatoes are cooked, drain them and let them steam in a colander covered with a towel for 15 to 20 minutes.
- In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper.
- Once the potatoes have cooled, cut them into quarters or halves and place them in a large bowl.
- Pour the dressing over the warm potatoes, then add chopped celery, red onion, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss everything well to coat.
- Cover the bowl with plastic wrap and refrigerate for a few hours before serving.
Notes
For serving, consider adding a sprinkle of fresh dill or a light dusting of paprika. Leftovers can be stored in an airtight container for several days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 1g
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