Better Potato Salad

Growing up I never liked potato salad. All too often store bought potato salads are mayonnaise with chunks of potato. This simple, no-fuss recipe focuses the potatoes without drowning them in mounds of mustard or mayonnaise. Even if you don't normally like potato salad, you'll love this better potato salad.

Side Dishes

Prep: 15 min
Cook: 30 min
Total: 45 min
Serves 6 to 8

3 pounds small red potatoes
2 tablespoons sea salt
Wash potatoes to remove any dirt. Place whole, unpeeled potatoes and salt in a large, empty stock pot. Fill with water until potatoes are submerged by 2 inches of water.
Bring to a boil over high heat, then reduce heat to a simmer. Simmer until potatoes are starting to become tender when pierced with a fork or knife, about 10 to 15 minutes.
Drain into a colander and place colander into now empty pot. Cover with a clean dish towel to create a steam chamber for the potatoes. Let the potatoes sit and steam under their own residual heat until the potatoes have settled and become soft but not mushy, about 15 additional minutes.
1 cup mayonnaise
¼ cup buttermilk
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon pepper
While potatoes steam, in a small bowl, mix together mayonnaise, buttermilk, Dijon mustard, salt, and pepper. Set aside.
2 stalks celery, chopped
½ medium red onion, chopped
Chop celery and red onion and reserve in a small bowl.
Mix
When potatoes are cool enough to handle, cut them into quarters or eighths. Place cut potatoes in large, empty bowl.
reserved dressing
Pour reserved dressing over potatoes and stir until potatoes are well coated.
reserved celery and onions
2 teaspoons salt
Add celery, onions, and salt. Mix to combine.
Serve warm or cover and keep in fridge for up to 2 days.