Potato Salad
(Yield:  6 to 8 servings)
(Recipe courtesy of Ina Garten)Potato-Salad-Recipe-1

3 lbs. small white potatoes
Kosher salt
1 cup mayonnaise
¼ cup buttermilk
2 Tbs. Dijon mustard
2 Tbs. whole-grain mustard
½ cup chopped fresh dill
Freshly ground black pepper
½ cup chopped celery
½ cup chopped red onion


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.