Potato salad

  • 1.35kg small new potatoes or Jersey Royals
  • Salt
  • 250ml mayonnaise
  • 4 tablespoons buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • Small handful chopped fresh dill
  • Freshly ground black pepper
  • 75g chopped celery
  • 75g chopped red onion
1) Place the potatoes and 2 tbsp of salt in a large saucepan 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.

2) Drain the potatoes in a colander, then place the colander with the potatoes over the empty pan and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

3) 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.

4) 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 and while they are still warm pour over enough dressing to moisten.

5) Add the celery and red onion, 2 tsp of salt and 1 tsp of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavours to blend. Serve cold or at room temperature.

Rule the Kitchen with More Recipe Faves

American-style potato salad
American-style potato salad
Time
25
Serves
4 to 6
Difficulty
Easy
Ultimate Potato Salad
Ultimate Potato Salad
Time
20
Serves
8
Difficulty
Easy
Cold-Fashioned Potato Salad
Cold-Fashioned Potato Salad
Time
15
Serves
4-6
Difficulty
Med
Super Zesty Potato Salad
Super Zesty Potato Salad
Time
20
Serves
8
Difficulty
Easy