This is the only potato salad recipe I ever make, and the only one you’ll EVER need. It’s perfect in every way. Cold, creamy, and packed with tangy dill, buttermilk, and Dijon flavor. Plus, there are two special secret tricks to make sure it isn’t too dry!
Inspired by one of my food heroes, Ina Garten, I can’t even remember how many times I’ve made this recipe. It’s actually very simple, and the ingredients go together so, so perfectly. The dressing is a simple mixture of mayo, buttermilk, plenty of fresh dill, and dijon and whole grain mustards. The base of the salad is nothing more than potatoes, celery, and onion. It’s easy to make and perfect for your next picnic, grill-out, or Fourth of July celebration.
Sometimes, potato salad can be a bit dry. Here are a couple of tricks to making this the creamiest potato salad ever.
First, boil the potatoes whole and allow them to cool before dicing them. If you dice them before boiling them, you’ll have to either add them to the dressing when they are warm, which will cause a lot of the dressing to be absorbed, or allow them to cool, which may cause the potatoes to turn into a gummy texture.
Second, mix the potato salad with only half the dressing at first. Refrigerate to cool, and mix the remainder of the dressing just before serving, since the potatoes will absorb some of the dressing initially.
Don’t have buttermilk? Not a problem. You can make a buttermilk substitute by mixing regular milk with vinegar and allowing it to sit for a bit. It will turn thick and be tangy and acidic, like buttermilk. You can also use plain yogurt, or even omit it and just use more mayo with a squeeze of lemon juice or a bit of vinegar added into the dressing (this will make it Paleo/Whole30 as well!). It’s a very forgiving recipe, which is another reason why I love it.
Recipe below! Enjoy :-)
|Cold Potato Salad with Buttermilk Dill Dressing|| |
- 3 lbs. red potatoes
- 1 cup mayonnaise
- ⅓ cup buttermilk*
- ½ cup chopped fresh dill
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- plenty of salt and pepper, to taste
- 2 stalks celery, diced
- ½ small red onion, diced
- Green onions for garnish (optional)
- Boil potatoes in salted water until tender (pierce with a fork to check doneness, about 30 minutes). Strain, and allow to cool until you can handle them.
- Meanwhile, whisk together mayo, buttermilk, dill, mustards, salt, and pepper in a large bowl.
- Set aside about half of the dressing.
- When potatoes are cool, cut into 1-inch pieces. Add them to the dressing along with the celery and onions.
- Refrigerate for at least an hour before serving (or overnight). Just before serving, mix the remaining dressing into the potato salad. Garnish with green onions, if desired.